A traditional Japanese food made by fermenting ume fruit with salt, drying it in the sun, and often including perilla leaves, resulting in a tart and savory preserved item that is used as a condiment or side dish.

A unique preservation method that transforms the ume fruit into a flavorful, long-lasting food item, commonly enjoyed with rice or as part of a bento lunch, especially during the summer months.

A type of Japanese pickle characterized by its intense sourness, which is created through a specific process of salting and drying ume fruit, often believed to have health benefits and to aid digestion.