Umeboshi

36 comments

1. Sounds like a lot of umami Flavours.
   I would definitely try it, maybe it’s an acquired taste, from what you are describing 

2. American here. Love them. Eating them straight up took me a while – tell your American friend to try it again with a big bite of rice.

3. Another American. I like it too. Goes well plain, or with rice balls.

   Edit; it’s not a normal flavor in the states, took me a few to get used to the sourness! Pucker power!

4. I LOVE LOVE it. Especially in onigiri with tuna mayo. I am in Texas 🤠

5. I dont mind it if i break it up and mix it in with rice but I am not at the level of eating it straight up. Across the board though i dont love most sour/pickly things so someone who is into that flavor profile might be more inclined to like these than me. 

6. Never tried one. But I would. I do love those Chinese preserved plums. They’re sweet and savory and delicious!

7. I posted in another thread how much as a WV resident my whole 45 years I enjoy natto, I really really like umeboshi.
   Any way I can get it, whole, paste, candy, dried

8. I’m American and I love them in onigiri but haven’t learned to eat them plain yet. Currently I enjoy a high rice to umeboshi ratio.

9. I like them. Just not a whole umeboshi. It’s very intense.

10. The first time trying umeboshi I fell in love with it.

11. I absolutely love umeboshi, but if I was trying for the first time and took too big of a bite I might be shocked or put off by how sour and salty it is. I like eating them in small bites to complement fish and rice, or in onigiri.

12. I like it in rice balls, ochazuke, straight eating and on my breakfast plate. Just to warn people they are very salty. I really like the ones seasoned with chiso.

13. I **LOVE** umeboshi. They’re my favorite onigiri filling

14. Umeboshi onigiri is my favorite. I especially love umeboshi + shiso. I’m American.

15. I’m a fan of the hachimitsu varieties. Really not a fan of the shiso ones tho

16. I’m Japanese American and love it, I’ve made umeboshi onigiri, ume cucumber, and green tea and add an umeboshi and some ume shiso leaves for my non Japanese friends and the consensus is half and half. Some love it and others are whatever about it. But more like umeboshi than natto lol

17. It’s also incredible as a soda. Umeboshi paste or finely chopped chunks, sparkling water, and simple syrup/honey. It’s sooo good.

18. Love umeboshi!! American, but my mom
    Is Japanese. So always had umeboshi in the house. And now as a mom, I always have umeboshi in our house.

19. Soooo good. Canadian here!

20. I love it! I’m Mexican American and we have something similar called chamoy and saladitos and we eat them alone or with fruit it’s so delicious and ume hits the spot!

21. What is the purple stuff on top?

22. It was my favorite thing I tasted in Japan! I wish I could find it here but after visiting every H mart and Asian grocery store, I have given up!

    I also loved the crunchy pickled plums from 7-11 and brought home many of them!

23. from texas: i have whole umeboshi, the paste, straight umeboshi seasoning and furikake mixes, ume vinegar and i have shiso leaf tea that ill use to make umeboshi & shiso mocktails

24. I used to like them as a child but over the years I have found that umeboshi sold in shops are more on the sweet side and not the salty, sour plums I enjoyed.

25. I got a box of pickled plums from Muji during our last trip to Japan in October. The taste feels familiar since we have a variety of pickled fruits and vegetables available in India. I usually eat it with rice..are there any other foods it pairs well with?

26. “An umeboshi a day keeps the doctor away.”

    I swear one nice umeboshi restores my PH and settles my stomach if queasy.

    I like all types but a big smoochy hachimitsu-ume is my fav. 🥰

27. I’m very open and adventurous with food and generally like everything but this unfortunately has been one a very few hard no’s for me. Pickled Plum sounds great in my head because I imagine sweet with a good hit of acidity in front of it but instead it’s intense sour + saltiness that even if balanced out with rice is not pleasant to me. I’ll probably continue to try it and maybe it’s a taste I’ll acquire.

28. I am super white but my dad studied Japanese holistic cooking. As a result I ate a ton of traditional Japanese food growing up. I had Japanese rice porridge with gamashio and miso soup for breakfast every day until I was almost 13. I never liked umeboshi but I LOVED Ume extract. It’s a super sour black tar like product made from ume plums. My mom would put a bit on a chopstick and give it to me to calm my stomach after eating rich foods.

29. YUM

30. I’m from the Philippines and I bought 1kg pack of umeboshi at a local Japanese store.

    Best eaten with hot steamy rice and fried food.

31. Dane here. I just bought my first jar umeboshi this week. I was a bit scared to try as I knew it could be an aquired taste, but I loved it. I understand why some people react badly, because you do get punched in the mouth with flavour.

    I ate half of a big umeboshi and had to drink tons of water for the rest of the day. SO salty. SO sour. And absolutely amazing! I was sad to see that I can’t grow my own here. It’s an expensive treat.

32. best

33. Munching on some as we speak.

34. I LOVE Umeboshi! The kind in your picture, I mainly only like with rice. But I grew up eating the tiny ones, like kind they usually put in bentos. Did you know that if you crack the seed, there’s an Umeboshi “baby” inside! I discovered Koume several years ago and liked them even better. Now, I can’t find either kind! I’ve searched all the Asian markets (Japanese/Korean/Chinese) near me (So Cal) and I can’t find them any more. I was in Japan in October and found some of the tiny guys (komachiume, correct?). Now I’m hoarding/rationing what I bought. I miss the non-squishy Umeboshi…

    I forgot to mention I’m American unfortunately, but half Irish, half Japanese.

35. I like the ones from Kishū, but otherwise, I don’t go out of my way to buying them.

36. I like umeboshi but i hate how these days 95% of the umeboshi sold in supermarkets in tokyo are made in china with loads of added additves and sugars. Very tricky to find Japanese Ume without any perservatives and sugar.

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