QING umeboshi, salty-sour Japanese pickled plums for onigiri, ochazuke and dressings.
Umeboshi are Japanese ume plums pickled in salt, intensely salty and sour. Remove the stone and tuck one into onigiri, place one on rice or ochazuke, or mash the flesh with a little honey or mirin for a tangy ume dressing for salads and chicken. A small amount goes a long way.





