Umeboshi are the pickled fruits of the ume tree, a Japanese type of plum (sometimes also referred to as apricot). Although they originally come from China, the best quality ones are now grown in Japan, where they were previously used exclusively by samurai to give them strength. Before consumption, they are first dried and then pickled with sea salt and red-dyeing Shizu leaves. They then ferment in wooden barrels for up to several years! The fruits contain high amounts of vitamin C, calcium, potassium and iron, plus enzymes are also produced during fermentation.
This specialty is recommended for digestive problems, heartburn, loss of appetite or overeating. In an acute condition, even a piece of plum can bring immediate relief. From the point of view of chronic problems, they help, for example, with weakened immunity, parasite therapy or yeast infection.
Umeboshi plums are not meant to be eaten all at once, we take only a small piece (about a quarter) every day.
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