Umeboshi

Umeboshi are pickled plums, a traditional Japanese food. They are made by salting and drying unripe plums, then often pickling them further with ingredients like shiso leaves for color and flavor. The result is a very sour and salty fruit.

Umeboshi is primarily used as a flavoring agent, adding a distinct sour and salty taste to foods. It is often found in Japanese cuisine, such as in rice balls (onigiri) or as a side dish. Manufacturers may also use it in sauces, dressings, and pickled products for its unique flavor profile.

Umeboshi is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Its high sodium content means that consuming large amounts could contribute to high blood pressure for some individuals. JECFA has evaluated umeboshi and found no safety concerns at typical consumption levels. Evidence does not suggest significant health risks from typical intake.