Umeboshi

Salted and sun-dried ume plums,
a traditional part of everyday Japanese meals.

There is always a small container of umeboshi
in my refrigerator.

Not a luxury item.
Just something that has always been there.

Umeboshi are made from ume,
salted and dried slowly in the sun.

Some are gently sweet,
others intensely sour.

Over time,
you naturally find the kind you like.

Different kinds

Large Nanko ume are soft,
with thick, tender flesh.

Some are made with honey,
milder and easier to eat.

Smaller ume tend to be sharper,
with textures ranging
from firm and crisp to soft.
Their size makes them easy to place
into bento lunches.

Red shiso flakes are even simpler —
just sprinkle them over rice
when there isn’t much time.

Most often,
I place one inside onigiri
or serve it with warm rice.

It also works well in ochazuke,
or finely chopped with chicken or fish.

Sometimes I roll it inside before cooking,
or mix it into dressings
for a bright, sharp note.

On hot summer days,
or when I feel slightly tired,
I often reach for one.

Sometimes the main feature,
sometimes just a small accent.

Not flashy.
Just always there.

Umeboshi has quietly remained
on Japanese tables for generations.