Pickled, sun-dried, infused with red shiso (beefsteak) leaves, and aged for a year. Ideal for sushi and rice balls, they lend tartness to dressings, dips, and sauces. Made of the 'nanko' plum variety that is prized for its juicy pulp, delicious flavor, and high citric acid content. Umeboshi plums are an ancient food used to balance and strengthen. Highly valued as a digestive aid.