Lesson plan
umeboshi
Umeboshi (Japanese: 梅干し, pronounced , ) are pickled (brined) ume fruits common in Japan. Umeboshi is often translated as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け). Umeboshi are a popular tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi may be made with honey. Umeboshi are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.
Article summary
Umeboshi (Japanese: 梅干し, pronounced , ) are pickled (brined) ume fruits common in Japan. Umeboshi is often translated as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け). Umeboshi are a popular tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty. Sweet umeboshi may be made with honey. Umeboshi are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.
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