Baku Kitchen! An independent reference of traditional food

Umeboshi

梅干し

Fiercely sour salt-pickled plums dyed red with shiso, one per rice box

Japan Fermented & pickled Vegetarian One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Eaten since the Heian period as medicine; samurai carried them as field rations and they centre the flag-like hinomaru bento.

Frequently asked questions

What is Umeboshi?

Umeboshi is a fermented & pickled from Japan: fiercely sour salt-pickled plums dyed red with shiso, one per rice box. Eaten since the Heian period as medicine; samurai carried them as field rations and they centre the flag-like hinomaru bento.

Made with

fruitherbs

Cooked

pickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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