’Umeboshi’ is an authentic Japanese pickles which I am most certain you have encountered at Japanese restaurants or peeking out from rice balls – ‘onigiri’, an extremely sour pickle made from Japanese plum called the ‘Ume’.
The Sa-Shi-Su Umeboshi is NOT a traditional process but an easy short cut method of making Umeboshi.
The soaked Ume after 1 ~ 1.5 months, sun-dried will become an ‘Umeboshi’, requires to be stored refrigerated.
The juice can be used as a condiment for cooking.
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