Umeboshi

Part of the tsukemono family (traditional Japanese pickled and fermented fruits and vegetables), umeboshi are known for their bold combination of salty, sour, and subtly sweet notes. 

This distinctive taste makes them a classic filling for onigiri rice balls where they provide a sharp contrast to the mild rice — though savory fillings like canned tuna or salmon are popular too. Umeboshi are also enjoyed on their own or served as a side with plain rice in a traditional Japanese meal. 

The preparation process is similar to that of sauerkraut or kimchi. Fresh ume are packed in barrels with salt, which draws out their juices over several weeks. As the fruit ferments and dries, it absorbs the salty brine, developing its signature intense flavor. The leftover liquid, known as umezu, is a reddish brine that’s tangy and salty — and is bottled and sold separately as a vinegar-like seasoning. 

Like many fermented foods, umeboshi are believed to have health benefits — from aiding digestion to boosting energy — although some of these claims are rooted more in tradition than confirmed science. 

If you’re looking for some, ume is sold in our produce department when in season. A variety of umeboshi can be found in our chilled aisles along with a variety of fun umeboshi snacks and drinks in our grocery department.