Neri Ume    

Ume, the Japanese plum, is more similar to an apricot. Its pickled version is super tart and salty, with an intense mixture of contrasting flavors; it’s sour but savory, salty but tangy, with a light sweetness underlying it all at once. 

With neri ume, you get the convenience of having umeboshi turned into an easy-to-use paste. It’s easily added to dishes as a spread or garnish. Just like umeboshi, neri ume is popular on or in onigiri rice balls. It’s also used as an ingredient in dipping sauces and broths, but you can really use it as a flavoring agent in whatever you want, whether that’s sauces, soups, salads, marinades or stir-fries to add a bright, salty-tangy accent. 

If you don’t have neri ume but do have umeboshi on-hand, you can make something similar by finely mincing or pounding the umeboshi into a paste. 

Luckily, if you’re by an Uwajimaya, you’ll be able to get both so you can have either available for your cooking (or snacking) needs!