Welcome to the Blogging from A to Z Challenge! Each day in April (except Sundays) I’ll be posting about unusual and exotic foods.
The Japanese umeboshi is translated into ‘salted Japanese plums.’ It actually resembles an apricot more than a plum. They’re very sour and salty, but there are some umeboshi made with honey.
Umeboshi are traditionally made by harvesting the ume fruit when ripe (around June) and packing them in barrels with salt. The salt extracts the juice from the ume. And the liquid that comes out (the ume sit in the salt for about two weeks) is then sold as a vinegar.
Umeboshi is claimed to combat fatigue and protect against aging. Bring them!
Would you eat umeboshi?