Umeboshi

No, umeboshi are made from the ume fruit, which is technically a species of apricot rather than a true plum. Despite commonly being called "pickled plums" or "Japanese apricots" in English, they belong to a distinct botanical family that originated in China.

The intense flavor of umeboshi comes from the traditional Japanese fermentation process, where ume fruits are heavily packed in salt and dried in the sun. They are often dyed red using red shiso leaves, which also adds to their complex, herbal flavor profile alongside the extreme saltiness.

A classic Japanese way to serve umeboshi is placed in the center of a bowl of white rice, creating a visual reminiscent of the Japanese flag. They are also commonly chopped up and mixed into rice balls (onigiri) or used as a filling for traditional sweets.

Umeboshi have been valued in Japanese culture since the Heian period for their powerful antimicrobial properties and ability to aid digestion. The high concentration of citric acid produced during the salt-pickling process was traditionally used to combat fatigue and settle the stomach.