Umeboshi is one of Japan’s distinctive ingredients, made by pickling the fruits of the ume tree in salt.
In my previous essay, I introduced the process of making umeboshi and how ume blossoms are used as motifs in traditional Japanese clothes, such as kimonos.
Indeed, umeboshi can be quite sour, and it seems that many foreigners may scrunch up their faces due to its sourness.
However, when it comes to snacks with umeboshi flavor, it might be a different story.
These snacks could be more palatable and enjoyable for individuals who are not accustomed to the strong sour taste of umeboshi.
Snacks with the flavor of umeboshi
There are many snacks with this unique flavor. From umeboshi-flavored potato chips and rice crackers to umeboshi-flavored gummies and candies, there’s a wide variety.
Please take a look at the photo. From right to left, there is candy on the right, rice cracker in the middle, and jelly on the left.
Please also take a look at this photo. One day, I was surprised to find a lot of umeboshi-flavored snacks at the convenience store.
There are dried umeboshi, crispy umeboshi, dried kelp with umeboshi flavor, etc. All of them are snacks that can be eaten little by little while drinking tea.
All of them are around 150 yen, so please do visit any convenience store （Lawson is recommended）and check them out.
How should you choose Umeboshi?
When you go to the supermarket, you will find several types of umeboshi. How should you choose?
There are small and large umeboshi, but it is recommended to choose larger ones as it has more flesh than smaller ones. It is better to use larger ones for cooking too.
There are also several flavors of umeboshi available at supermarkets. For example, there are regular ones, honey-pickled ones, and ones with bonito (fish) flakes.
One recommendation I would make to foreigners is honey-pickled umeboshi. It is sweeter compared to the regular ones, making it more enjoyable for those who are not fond of the strong sourness.
As for the place of origin, Wakayama Prefecture is famous for umeboshi, and “Kishu ume” is a brand name of umeboshi from the Kishu region in Wakayama. Kishu ume is a bit more expensive than others, but the taste is guaranteed.
For those who find it troublesome, there are also neri-ume (pureed umeboshi) in tubes available. The seeds have been removed, and the flesh comes out from the tube. It’s easy to use as it is!
Dip them in white rice, cucumbers, or tofu, that’s the taste of Japan.
Nutritional ingredients of Umeboshi
Umeboshi contains citric acid, iron, and sodium. Therefore, it is highly effective for fatigue recovery. However, please be careful not to consume it excessively as it can lead to excessive salt intake.
Umeboshi provides a salty and sour taste, making it a versatile ingredient that adds flavor to dishes. It has gained attention worldwide as a vegan ingredient. It has been featured on TV shows in the UK and is being sold in vegan shops in France.
It’s wonderful that Japanese cuisine is gaining attention and recognition worldwide.
Anyway, please try eating it while you’re in Japan!
