Has anyone ever tried Umeboshi Plum Paste? What does it taste like? Have you had anything similar?

I am a former chef and actually worked in Japan in the 1980's, and there are alot of different ones, most are the result of the plums after they are salted and then preserved either in rice vinegar or another salted media.



They range between the colours of reddish brown, red, pink, green and a darker brown, this depends on the type of plum there are several all over Japan, the paste is a reddy pink colour, it has aa sweetish soury taste, the salted one need to be rinsed, not somehting you eat alone, it is used in sauce, marinates, dressing, a sushi additive and in desserts.



Think of a sweet plum jam with a bit of vinegar mix into it.

Has anyone ever tried Umeboshi Plum Paste? What does it taste like? Have you had anything similar?
I have not had the paste, but i remember the taste of the plums - really hard to describe - it is a picklied plum, and that is exactly what it tastes like!



It is used to add flavour to Japanes dishes - I know that they are put in a rice ball that is then covered with nori.

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