Umeboshi (Japanese sour plum)
Ume from Yoshino & tsukigase, in Nara.
Hand picked and treated one by one by hand. Brine for 1.5months until rainy season ends. Then do “doyouboshi” – dry in the air for about 5 days, ume contains lots of umami and preserves well. Only salt & ume were used for making this umeboshi is a traditional making and tastes same as always.