umeboshi

American  

[oo-muh-boh-shee, oo-me-baw-shee] / ˌu məˈboʊ ʃi, ˌu mɛˈbɔ ʃi /

noun

plural

umeboshis

1. a salty and tart Japanese condiment made from unripened plums pickled in a brine.

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Etymology

Origin of umeboshi

First recorded in 1820–30; from Japanese ume “Japanese apricot” + -boshi, combining form of hoshi “a drying,” verbal noun from hosu ( Old Japanese posu ) “to dry”

Example Sentences

Look beyond the basics: fruity vinegars like raspberry or yuzu; deeply savory options like Chinese black or umeboshi plum; something aged, herbal, or faintly mysterious, ideally with a good label.

From Salon

The Caesar salad, with candied anchovies, gem lettuce, and umeboshi dressing, is a playful twist, but the main course is where things get truly exciting.

From Salon

It was founded in 1966 by Japanese immigrants Michio and Aveline Kushi, pioneers of the natural-foods macrobiotic movement who began selling imported organic goods such as brown rice, miso, soy sauce and umeboshi out of their Boston home.

From Los Angeles Times

For fillings, our vegetarian kids like a bite of pitted umeboshi plum or a slice of pickled cucumber or radish, or some combination.

From Seattle Times

Taki even grows a small number of ume plums, used to make Japanese plum wine and “umeboshi” salted plums.

From Seattle Times