Umeboshi is a variety of fermented Japanese plum or pickled with maturity between one and three years, their natural color is brown, but in some regions is often dyed red using an herb called Shiso red or Akajiso (species of nettle-scented lemon the botanical family "Perilla frutescens"). Once transformed the fruit has a strong sour and salty flavor.
Several types of Umeboshi. 調味 梅干 し (Choumi umeboshi) with less salt, 小梅 (Koume) are a variety of smaller plums, 小 町 梅 (Koma Chiume) or う す 塩 花 梅 (Usushio Hanaume), made with small plum for people who learn to eat Umeboshi.
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