梅干し （うめぼし / Umeboshi）
Pickled plum
Umeboshi are Japanese pickled plums, widely eaten with rice or used in onigiri. Known for their intense sourness and saltiness, they are also valued for preservation and refreshment.
When / How to Eat
Commonly eaten with rice or inside onigiri. Also used in ochazuke or bento, especially refreshing in summer.
Cultural Background
Umeboshi have long been used as preserved food, even carried as provisions in the Sengoku era. They are deeply rooted in Japanese culture and literature.
Cautions
Very high in salt, so should be eaten in moderation. Its strong sourness may surprise first-timers.