Umeboshi are salt-pickled and sun-dried ume fruits, often called Japanese pickled plums in English. They taste intensely sour and salty, with a fruity edge, and some modern types are sweet as well. People in Japan commonly eat one with rice, inside onigiri, in a bento, or as a seasoning.
This guide covers the taste, the main types, the history, and a home recipe. It also explains the salt content and where to buy umeboshi in Japan, because the first purchase can be confusing.
TOC
What Is Umeboshi?
Umeboshi (梅干し) is a Japanese preserved food made from the ume fruit and salt. Under Japan’s agricultural standard, it is simply salt-pickled ume that has been dried. Red shiso, the purple-red herb that dyes many umeboshi, is therefore optional. In other words, pale umeboshi without shiso are just as authentic as red ones. The salt draws out a sour liquid called umezu, and a few days of sun-drying finish the job. The same fruit also makes umeshu, a sweet liqueur.
Quick Facts: Umeboshi
Japanese name
梅干し (umeboshi)
Taste
Very sour and salty, fruity, sometimes sweet
Main ingredients
Ume fruit and salt, often red shiso
Famous region
Wakayama Prefecture, especially Minabe and Tanabe
Common uses
With rice, in onigiri and bento, as a seasoning
Umeboshi: ume fruit pickled in salt, then dried in the sun.
Umeboshi vs. “Pickled Plum”
Although English speakers call it a pickled plum, ume is botanically closer to an apricot than to a Western plum. Its scientific name is Prunus mume, and English sources often call it the Japanese apricot.
Umeboshi, Seasoned Umeboshi, and Umezuke
Three related products share the shelf, and the labels matter. First, umezuke (梅漬け) is ume pickled in salt but not dried. Second, umeboshi is that same fruit after drying. Finally, seasoned umeboshi (調味梅干し) goes one step further, because the maker soaks it again in sugar, vinegar, or other seasonings. As a result, most sweet, low-salt products belong to the seasoned group. Like other Japanese pickles, all three began as a way to keep food through the year.
What Does Umeboshi Taste Like?
Umeboshi tastes intensely sour, salty, and fruity, and seasoned types add sweetness. Its citric acid contributes to an immediate sharp sourness, followed by pronounced saltiness. High-quality umeboshi balances the fruit’s natural flavor with that acidity and salt.
Is it an acquired taste? For many first-timers, yes. A traditional salted umeboshi can feel almost shocking on its own, so it helps to eat it with plain rice. A honey-seasoned one, by contrast, is rounder and closer to a sweet-and-sour snack. Red shiso types, meanwhile, add an herbal aroma. The composition data reflect this difference. Per 100 g, seasoned umeboshi contains less than half the salt and more than twice the carbohydrate.
Types of Umeboshi and Their Flavors
Traditional umeboshi is often pickled with red shiso. Shoppers can also find milder varieties, including honey-flavored and crisp ume products. The five types of umeboshi below show how seasoning, salt level, and sweetness can differ.
Type
Seasoning
Salt level
Sweetness
Good with
Shiraboshi (白干し)
Salt only
High
None
Plain rice, onigiri
Shiso-zuke (しそ漬け)
Salt and red shiso
Medium to high
Little
Rice, bento
Honey umeboshi (はちみつ梅)
Honey or sugar
Low
Clear
On its own or with tea
Kombu umeboshi (昆布梅)
Kombu kelp
Varies
Mild
Ochazuke, rice
Katsuobushi umeboshi (かつお梅)
Dried bonito flakes
Varies
Varies
Rice, onigiri
Salt levels vary by maker, so check the percentage printed on the package.
Shiraboshi is the plain, old-style product: ume, salt, and sunshine. Shiso-zuke adds red shiso leaves for color and a fresh scent. Producers also sell seasoned varieties. Honey umeboshi suits people who prefer a milder, sweeter flavor, and you can eat it on its own. Kombu umeboshi is seasoned with kelp to add a mellow umami flavor, while katsuobushi types use dried bonito flakes.
Traditional High-Salt vs. Modern Low-Salt
Lower salt changes more than taste. Japan’s agriculture ministry notes that sweet types under 10% salt are now common. However, salt is what preserves the fruit. For example, the Wakayama maker Nakata Foods says its salt-only shiraboshi carries no fixed best-before date. Its seasoned products, meanwhile, last about three to six months unopened. That guidance does not apply automatically to every product, so follow each label.
Wakayama Umeboshi and Kishu Nanko Ume
Wakayama Prefecture, south of Osaka on the Kii Peninsula, leads Japan’s ume production by a wide margin. Preliminary ministry statistics for the 2025 harvest show 43,000 of the nation’s 73,900 tonnes, or 58%. In addition, the ministry says Minabe Town and Tanabe City grow about 80% of Wakayama’s crop.
The region’s star is Nanko ume (南高梅), registered as a variety in 1965. Kishu is the old name for the area, so labels often read “Kishu Nanko ume.” According to the agriculture ministry, Nanko ume produces large fruit with plenty of soft flesh. As a result, umeboshi made from ripe Nanko ume can have a soft, almost melting texture.
In December 2015, FAO also recognized the Minabe-Tanabe Ume System as a Globally Important Agricultural Heritage System. However, the title covers the whole landscape, not one variety. Ume orchards on poor, stony slopes sit beside oak woods used for charcoal, and Japanese honeybees pollinate the trees. For more local dishes, see our Wakayama food page.
How to Eat Umeboshi
The simplest way to eat umeboshi is on a bowl of plain rice. The rice softens the salt and acid, and one fruit can season a whole bowl. From there, the options widen.
Umeboshi is a classic onigiri filling.
Onigiri: tuck one into the center of a rice ball. See our onigiri guide.
Ochazuke: place it on rice and pour over hot tea, as in ochazuke.
Furikake: dried ume flakes appear in furikake rice seasoning.
Sauces and dressings: mash the flesh into a salad dressing, a cucumber dish, a pasta sauce, or a glaze for grilled meat.
Simmered fish: cooks in Wakayama add one or two when simmering oily fish, to soften the smell.
Two practical points help beginners. First, the pit is not edible, so remove it before chopping or blending the fruit. Second, begin with a small portion, because traditional umeboshi can taste intensely salty and sour. If that proves too much, try a honey variety next.
How Much Umeboshi Should You Eat?
No official limit exists for umeboshi itself, so the practical answer depends on your daily salt budget. Umeboshi salt content is high, however. Salted types average about 18 g of salt per 100 g of flesh. So if the edible part of one fruit weighs 10 g, it provides roughly 1.8 g of salt.
For comparison, WHO recommends less than 5 g of salt a day for adults. Therefore, one traditional umeboshi can use up a real share of the day. Seasoned types help, since they contain about 7.6 g of salt per 100 g.
Item
Salt
10 g of salted umeboshi flesh
About 1.8 g
10 g of seasoned umeboshi flesh
About 0.8 g
WHO recommendation for adults
Less than 5 g a day
Japan’s target for men
Less than 7.5 g a day
Japan’s target for women
Less than 6.5 g a day
Nutrition, Potential Benefits, and Sodium Considerations
Salted umeboshi is low in calories and high in sodium. Searches for “umeboshi health benefits” turn up bold claims, but its reputation is stronger than the evidence. For centuries, Japanese households have eaten umeboshi as preserved food and used it in traditional remedies. Tradition is not proof, though, so the facts and the beliefs need separating.
Per 100 g edible portion, excluding the pit
Salted umeboshi
Seasoned umeboshi
Energy
29 kcal
90 kcal
Carbohydrate
8.6 g
21.1 g
Sodium
7,200 mg
3,000 mg
Salt equivalent
18.2 g
7.6 g
Calcium
33 mg
25 mg
Citric acid
3.4 g
Not listed
Malic acid
0.9 g
Not listed
Source: Standard Tables of Food Composition in Japan (2023 supplement). One fruit weighs far less than 100 g, and the pit makes up about a quarter of its weight.
What the Evidence Shows
Umeboshi contains organic acids, including citric and malic acid, which contribute to its sour taste. That much is plain fact. However, the presence of an acid does not prove a health effect. Muscle fatigue has multiple causes, so claims about “breaking down lactic acid” go beyond the data.
What about blood flow? Some laboratory studies have examined mumefural, a compound formed when ume juice is heated and concentrated. A 2020 study, for example, reported improved blood flow in rats. Still, that research concerns ume extract, not ordinary umeboshi, and human evidence remains limited. A separate 2024 Japanese study tracked how salt, organic acids, and polyphenols change during umeboshi production.
Appetite is the most modest claim. Its sharp flavor may make rice and other mild foods easier to enjoy, but it should not replace medical advice or a balanced diet.
If You Watch Your Sodium
Umeboshi is high in sodium, and portion size matters. People who must restrict salt, including those managing blood pressure, should follow their doctor’s advice and check the label.
Where to Buy and Taste Umeboshi in Japan
Supermarkets and department-store food halls across Japan sell Japanese pickled plums, so finding them is easy. Choosing is harder, though. Specialty shops and online stores offer a wider range, and a few label terms make the choice simpler.
Label term
Reading
Meaning
塩分 ○%
enbun
Salt content as a percentage
白干し
shiraboshi
Salt only, no seasoning
しそ漬
shiso-zuke
Pickled with red shiso
調味梅干
chōmi umeboshi
Seasoned after pickling
はちみつ
hachimitsu
Contains honey
減塩
gen-en
Reduced salt
Generally, a lower salt figure means a sweeter product and a shorter shelf life. Also check the ingredients on seasoned types. Basic umeboshi is plant-based, but flavored products may contain bonito, honey, or soy-based seasonings.
Bairindou (梅林堂), Komagata near Asakusa
Bairindou is an umeboshi specialty shop. Its main store stands in Komagata, a short distance from Asakusa. However, it closes on Wednesdays, Sundays, and public holidays, so plan around that.
Address:1-6-12 Komagata, Taito-ku, Tokyo Phone number: 03-3842-4701 Business hours: 11:00 to 17:00; closed Wednesdays, Sundays, and public holidays Website:https://bairindou.com Information checked online: October 11, 2026. Details may change, so please check the official site.
Tachikui Umeboshiya (立ち喰い梅干し屋), Oshiage
This specialty counter in Tokyo Solamachi offers multiple umeboshi varieties from across Japan for side-by-side tasting. Guests eat standing, with tea alongside. As a result, this format lets visitors compare flavors and salt levels. On its menu, a tasting set of three umeboshi with hojicha tea cost ¥1,100 (about $6.95) including tax, as of October 11, 2026. (Approximate US dollar amounts use the October 10, 2026 exchange rate of 1 yen ≈ 0.00632 US dollars; exchange rates change.)
Japanese pickled plums can now be purchased internationally. Japanese and other Asian grocery stores often stock them, and online retailers ship them too. However, the same label advice applies abroad. So check the salt percentage, the ingredient list, and the storage instructions before you buy.
Origins and History of Umeboshi
Early written references describe preserved ume in medicinal contexts. Over the following centuries, umeboshi also became a portable ration and an everyday preserved food.
984The medical text Ishinpō describes umeboshi as a medicine.
1185 to 1333Kamakura-period warrior banquets include umeboshi.
1576The oldest surviving umeboshi dates from this year.
1603 to 1868Edo-period commoners begin eating it, and red shiso coloring appears.
Ume Before Umeboshi
Ume originated in East Asia and has a long cultivation history in China and Japan. For example, Kew’s plant database places its native range in south-central China and northern Indochina. How and when it reached Japan is less certain, since several theories exist. Meanwhile, the oldest processed form was probably ubai (烏梅), a smoked ume used as medicine.
From Remedy to Field Ration
The earliest clear reference comes from the Ishinpō of 984, Japan’s oldest surviving medical book. However, people may have prepared similar preserved ume products before that. A later tradition says Emperor Murakami (reigned 946 to 967) recovered after drinking tea with umeboshi and kombu. Because contemporary evidence is unclear, read it as a cultural anecdote, not a medical record.
During the Kamakura period, a warrior banquet called ōban came with umeboshi, salt, and vinegar on the side. Later, in the age of civil wars, soldiers carried umeboshi as rations. It was light, compact, and slow to spoil, which made it useful as portable preserved food. According to the Ume Research Association, the oldest surviving umeboshi dates from 1576.
Edo Households and the Hinomaru Bento
During the Edo period, umeboshi finally reached ordinary tables, and it later became a familiar preserved food in Japanese households.
One image sums up this history. The hinomaru bento, for example, is a lunch box of white rice with a single umeboshi in the center. The name comes from its look, since the red fruit on white rice resembles Japan’s flag.
How to Make Umeboshi at Home
Wondering how to make umeboshi? The process has five main stages: preparing the ripe ume, salt-pickling, waiting for umezu to form, sun-drying, and storage. This umeboshi recipe is a lower-salt, lightly sweetened home version. It uses 13% salt plus rock sugar, while the classic Wakayama formula uses 20% salt and no sugar. Allow about a month of pickling plus three days of drying, although the weather can stretch that.
Ingredients and Steps
Yield1 batch from 3 kg of ume
PicklingAbout 1 month
Sun-dryingAbout 3 days
Ingredients
Ume, ripe and yellow: 3 kg (about 6.6 lb)
Salt: 390 g (13% of the ume weight)
Rock sugar: 300 g (10% of the ume weight)
Shochu, 35% alcohol or higher: 150 ml (3/4 Japanese cup)
Instructions
Prepare the ume. Wash the fruit under running water and drain it. Discard fruit with broken skin, mold, or a fermented smell. Light brown marks on the skin are fine.
Remove the stalks. Use a bamboo skewer or toothpick without damaging the fruit. Then wipe off the water thoroughly.
Add shochu. Sprinkle the shochu over the ume. It helps prevent mold and makes the salt stick.
Mix the cure. Combine all the salt with 100 g, or one third, of the rock sugar.
Layer. Start with a handful of the mixture, then alternate ume and mixture, finishing with the mixture.
Weigh down. Cover with the drop lid and place the weight on top.
Cover and wait. Tie on a paper cover to keep out dust, insects, and light. Then store it in a cool, dark place.
Add the remaining sugar. After two or three days, when the umezu begins to rise, add 100 g of rock sugar and replace the weight. After another two or three days, add the final 100 g the same way.
Sun-dry. About a month later, around doyō, set the ume on a colander in a sunny, airy spot. Turn each ume three or four times during the three-day drying period.
Mind the nights. On days one and two, bring the fruit indoors at night. On day three, leave it out until the next morning.
Store. Pack the dried ume into storage jars. Pour the umezu into a sterilized bottle.
Preparing the Ume
Ripe yellow ume is softer than hard green fruit, so it gives soft umeboshi. You will need a food-safe pickling container, a drop lid, a weight, a paper cover with string, a flat drying basket, and storage jars. Before you start, wash all of them, and the work surface, thoroughly. The agriculture ministry’s Wakayama recipe then disinfects its equipment with shochu of 35% alcohol or more, or with vinegar.
Salt-Pickling, Umezu, and Optional Red Shiso
Umezu (梅酢), or ume vinegar, is the salty, sour liquid that the salt draws out of the fruit. In the ministry’s recipe, it rises within two or three days. Once it does, keep the ume under the liquid.
This recipe uses no red shiso, so the fruit keeps its natural color. Red umeboshi, by contrast, get their color from salted shiso leaves added to the umezu during pickling.
Sun-Drying
Doyō (土用) is the hot spell from late July to early August, after the rainy season. Drying needs three or four reliably sunny days. Therefore, if the forecast looks poor, leave the ume in the umezu and wait.
Storage and Food Safety
Umeboshi: this is a lower-salt, sweetened recipe, so keep the finished fruit in the refrigerator.
Umezu: store it separately in a sterilized bottle in a cool, dark place. Use it within six months to a year.
Utensils: always take fruit out with clean, dry chopsticks or a spoon.
Warning signs: fuzzy mold, bubbling, an off smell, or unusual discoloration.
When in doubt, throw it out. Do not taste a batch to test whether it is safe.
Why Umeboshi Remains a Japanese Pantry Staple
Umeboshi is ume fruit preserved with salt and sunshine, and it tastes as bold as that sounds: sour, salty, and fruity. It has lasted because it keeps well, travels well, and makes plain rice interesting. For a first try, start with a mild honey variety and a bowl of rice. Then, if the sourness wins you over, move on to shiraboshi or follow the home recipe above.
Editorial note: We checked the nutrition figures against Japan’s official food composition tables in October 2026.
Umeboshi FAQ
Basics
What is umeboshi made from?
Makers use ume fruit and salt. They pickle the fruit in salt for about a month, then dry it in the sun. Many also add red shiso leaves for color and aroma. Seasoned products may include honey, sugar, vinegar, kelp, or bonito flakes.
Is umeboshi a plum or an apricot?
The fruit is closer to an apricot. Its scientific name is Prunus mume, and English sources often call it the Japanese apricot. However, “pickled plum” became the common English name long ago. Both names therefore refer to the same food.
What does umeboshi taste like?
It tastes very sour and salty, with a fruity note. Seasoned types, such as honey varieties, are sweeter and milder. Red shiso types also add an herbal aroma. For a gentle start, try a seasoned one with rice.
How do you eat umeboshi?
Most people eat it with plain rice. It also goes inside onigiri, into bento, or onto ochazuke. In addition, cooks mash the flesh into sauces and dressings. Remove the pit first, because it is not edible.
Can vegans eat umeboshi?
Basic types are plant-based, since they contain only ume, salt, and sometimes shiso. However, flavored products differ. Honey varieties contain honey, and katsuobushi varieties contain fish. Therefore, read the ingredient list on seasoned products.
Salt and Storage
How much sodium does umeboshi contain?
Japan’s food composition tables list 7,200 mg of sodium per 100 g for salted types. That equals 18.2 g of salt. Seasoned types contain 3,000 mg of sodium, or 7.6 g of salt. Individual products vary, so check the label.
Does umeboshi need to be refrigerated?
That depends on the type. Unopened packs usually keep in a cool, dark place. After opening, the maker Nakata Foods recommends the refrigerator. Low-salt and honey types have shorter shelf lives, so follow the date and storage notes on the label.
J-STAGE, Bimi Gijutsu Gakkaishi – Kishi, M., Nakamura, M., Maeda, T., Jomura, N., & Oe, T. (2024). Study of component changes during traditional umeboshi production (Japanese). 23(2), 90-96 (Accessed October 2026)
Nutrients (MDPI) – Bang, J., & Jeon, W. K. (2020). Mumefural Improves Blood Flow in a Rat Model of FeCl3-Induced Arterial Thrombosis. 12(12), 3795 (Accessed October 2026)
Nakata Foods (UMEDIA) – Does Umeboshi Have a Best-Before Date? Storage by Type (Accessed October 2026)
Bairindou – Store Information (Accessed October 2026)
Huong Ngo is a Vietnamese writer who has studied Japanese language and culture for over five years. She previously lived and worked in Japan for three years, gaining firsthand experience of Japanese society, culture, and everyday life.
She writes about Japanese food, culture, and travel, while also enjoying the opportunity to explore cuisines and traditions from around the world. Her interests include traveling, discovering local foods, and learning about the cultural stories behind them. She is also a longtime Doraemon fan, with a particular fondness for dorayaki.
Her experience living in Japan and background in Japanese studies inform her approach to exploring Japan beyond the most familiar tourist destinations.
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