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Umeboshi is a very popular salted pickled plum from Japan. Not only do they taste great with rice dishes, but once ingested, they are high in alkaline content and act as a natural antibiotic. Many use Umeboshi for morning sickness, motion sickness, and a simple cure for hang overs.
Umeboshi is becoming more and more popular around the world. You will often see them served with bento boxes in Japanese restaurants. Buying them in-store or online is not very thrifty at all. My favourite ones cost about $20 per pound. This is how to make your own Umeboshi right at home with two ingredients and a big jar.
Total Time: 6 months pickling time
Source: My mother's recipe
If you want your Umeboshi to have the traditional red colour, when the juice reaches the top of the jar, add your shiso leaves.