Japanese food

Last update September 15, 2025

Japanese Food - Ume Boshi -



  

Ume Boshi

Pickled Japanese Apricot

For many Japanese people, Ume Boshi often reminds us of Pavlov’s dog. Just like his dog, we start to salivate at the sight of the food. Ume Boshi has such an intense acidity that people recall their experience of eating it. Abundant in citric acid, it serves as an antimicrobial and appetiser, while promoting recovery from fatigue. Preparing Ume Boshi involves a series of steps: salt-marinate the picked fruit for several days, dry it under the sun, then, soak it in vinegar, along with red Shiso leaves. Despite its acute sourness, it gives a stimulating zest. It’s popularly used as a filling for Onigiri, or added to Bento as a garnish and preservative at the same time. For its literally mouth-watering effect, it also promotes Gohan eating, and a menu called “Hi No Maru Bento” (Round Sun Bento) dubbed after the Japanese flag design and comprising an Ume Boshi at the centre of white rice was a typical wartime lunch. As a traditional national food item, a variety of products are commercially available.

japanese-food-umeboshi
Ume Boshi product available on the market. 		japanese-food-umeboshi-udon
Ume Boshi placed on Udon.
japanese-food-umeboshi
Ume Boshi product available on the market.

japanese-food-umeboshi-udon
Ume Boshi placed on Udon.