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Pronunciation: [oo-meh-BOH-she]

Pickled Japanese plums that are picked before they're ripe, then soaked in brine and red leaves, the latter of which adds flavor and a pink coloring. This Japanese condiment is very salty and tart and is a popular adjunct to most Japanese meals, including breakfast. Puréed umeboshi, called bainiku, is used as a seasoning. Umeboshi can be found in jars and cans in Asian markets and in some gourmet markets.