The long and venerable tradition of Umeboshi
Umeboshi is a fruit that looks similar to apricots. During production, the fruits are placed in jugs or other containers and mixed with a relatively high amount of salt. After a few months, the umeboshi fruits have absorbed the salt. Up to this point, no typical red color can be seen - on the contrary, the originally green umeboshi lose their color. The fruits get their more or less bright red color from the addition of red shiso leaves. The umeboshi fruits are then placed in the jars again for several months and permanently acquire their new taste and color on a completely natural basis.
In Japan, umeboshi is often served on rice - this creates a flag-like image. Samurai are said to have eaten umeboshi before their military campaigns to gain courage and strength.
What does umeboshi taste like?
As the production process suggests, the taste is very salty. For a European who is familiar with apricots, the first taste will be very unusual. Due to the high salt content, you should avoid adding any other salt when cooking with umeboshi. Salt in this dosage can have a disinfectant effect and promotes digestion and appetite. Umeboshi does not have any particular health benefits - however, the original umeboshi is still edible even after 100 years.
