Umeboshi (pickled plums)

A little goes a long way.

Umeboshi are traditional Japanese salt-pickled plums — intensely sour, salty, and tangy. In Japan, they've been used for centuries as a natural digestive tonic and a way to make simple food sing.

How to use:

1. In onigiri (rice balls) — the classic sour filling
2. On top of rice — one plum on white rice is the iconic Hinomaru bento
3. Mashed into dressings, sauces, or pasta
4. On the side — a little hit of sour with any meal

Sour, salty, and deeply satisfying. A Japanese pantry staple.