Umeboshi Pickled Plums

Tangy and salty--Umeboshi is a savory ume plumpickle eaten as a condiment for rice every day in Japan. I use locally sourcedplums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and thendried under the California sun to make umeboshi. The ultimate companionfor a bowl of plain steamed rice. (Mix in small amount as you wish.)  

Stronger taste than your usual pickle - alittle goes a long way!

Ingredients: ume plums, sea salt, red shiso leaves