From a Healthy Japanese K itchen

This is the final process of making Umebshi Pickles.
Umeboshi are made by soaking ume (Japanese plums) for a mounth, weighted. Then, after the rainy season is over, they are sun-dryed for 3 days. In air-tight container, we can keep Umeboshi for a year.
Every year , I soak ume in June and dry them in July-Augst.

Umeboshi can be found every kitchen cupboard. We cook Umeboshi-flesh in many ways . Umeboshi is known the ability to stop food from going bad and efficacy as a stomach medicine.