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 • Dec. 20, 2025

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 • Sep. 19, 2023

Serve as is, or add anything else you like: pickles, salted umeboshi plum, soy sauce, sesame seeds, bitter green leaves, chopped up toasted nori seaweed ...

From The Guardian • Apr. 15, 2020

In a saucepan over medium heat, warm the brown rice syrup, peanut butter, umeboshi vinegar and vanilla extract, stirring constantly until the mixture is smooth, thin and beginning to bubble.

From New York Times • Jun. 22, 2018

I am off to suck on an umeboshi salt plum, while making goo-goo eyes at celebs.

From Slate • Mar. 28, 2012