Umeboshi (Japanese: 梅干し, pronounced [ɯmeboɕi], lit. 'dried ume') are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated...

Umeboshi Rock (68°3′S 43°7′E / 68.050°S 43.117°E / -68.050; 43.117) is a rock exposure 4 miles (6 km) east-northeast of Akebono Rock on the coast of...

nori (seaweed). Onigiri traditionally have sour or salty fillings such as umeboshi (pickled Chinese plum), salted salmon, katsuobushi (smoked and fermented...

Japanese umeboshi. The term "chamoy", in this case, was supposedly coined by Teikichi Iwadare, a Japanese immigrant to Mexico who produced umeboshi made with...

and umeboshi to flavor rice without any other side dishes. The metal bento boxes, once popular in Japan, were often corroded by the acid of umeboshi, eventually...

with either umeboshi or bainiku (umeboshi paste), often in conjunction with green shiso leaves. A byproduct of umeboshi production is umeboshi vinegar, a...

pickling method characterized by its short preparation time. Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites...

Olives. Royal jelly, bee pollen and propolis. Sauerkraut. Sea vegetables. Umeboshi. Frozen bee pollen, a human food supplement Kimchi Various olives In China...

The Japanese variety, called umeboshi, is often used for rice balls, called onigiri or omusubi. The ume, from which umeboshi are made, is more closely related...

hoshiume (Japanese: 干し梅, dried plum) in Japan, where the salty and sour umeboshi is also popular. Li hing mui, along with li hing powder, is extremely popular...