The Japanese ume-fruit is a kind of plum or apricot that is pickled with sea salt and eaten as a sour, salty snack, umeboshi. The first time I tried umeboshi was when I studied in Sweden and shared a dorm kitchen with Mari, a Japanese exchange student from Sapporo. One evening, she pulled out a little bag and offered me to try this very special snack, that she had brought with her from Japan.
The yellow-brown things did not look too appetizing, but I gave it a try. An explosion of sour saltiness filled my mouth and I had to struggle no to spit out everything during the first couple of seconds. Though after my taste buds had recovered from the initial shock, they noticed a more complex, umami-packed flavor that they decided they liked a lot. The next time Mari received umeboshi supplies from Japan, she did not have to ask twice, if I wanted some, and today, umeboshi is one of the things that I always bring with me home, whenever I am visiting Japan.
A common variation of umeboshi is pickled with red shiso leaves (aka shiso), which gives them their signature deep red color and an added layer of flavor. Shiso (紫蘇) is a Japanese herb from the mint family, with a taste that falls somewhere between basil, mint, and anise, with a slightly earthy, almost cinnamon-like note. The red variety is often used to dye and flavor umeboshi, balancing out the saltiness with a subtle herbal depth. Beyond umeboshi, pickled shiso leaves (shisozuke) are also enjoyed on their own, adding a tangy, slightly floral umami punch to rice dishes. If you’re already into umeboshi, there’s a good chance you’ll love pickled shiso, too.
