What are umeboshi?

Umeboshi are a Japanese treat made from pickling ripe ume plums. (Ume plums are more closely related to apricots than plums) that are salted and sun-dried. The umeboshi are soaked in salt brine until they are plump and juicy, and have a tart and salty taste.

 The 'plums' are often colored naturally with red shiso leaves, which turn bright red when they react with the vinegary brine that comes from the plums. The shiso also adds flavor and antibacterial properties. In Japanese cuisine, umeboshi are often eaten with steamed rice, rice porridge, or rice balls. They can also be used in dressings, dips, sauces, and marinades. 

In Season 21 of Top Chef ™ we saw umeboshi used in a blind taste test. We didn't find out how many chefs correctly guessed the taste, but one of the chefs used umeboshi in her Quickfire dish. It seems notable that she was careful to state that she used just a "little" umeboshi - this is a delicacy that is not at all delicate!