Literally meaning“dried ume,”umeboshi are preserved fruits of Prunus mume, also known as the Japanese apricot or plum. Harvested unripened, green ume are salted, sundried, and then pickled with the red shiso herb, which gives umeboshi their distinctive red color (and pungent flavor). Salty and sour, they are said to stimulate the appetite and are commonly used as an ingredient in the center of onigiri rice balls and as a condiment for bento, boxed lunches. 意訳：梅の実を乾燥した保存食．熟する前のまだ青い梅の実を塩漬けにして，日に干し，赤じその葉を加えてさらに漬け込むと，独特の赤色を帯びてくる．塩辛く酸っぱいので食欲を増進させる．おにぎりや弁当には欠かすことができない
