Umeboshi… a salted preserved Japanese plum. Small unripe ume plums are salted along with red shiso leaves and shochu or in my case sake. The liquid which covers the plums is almost entirely (a couple of tablespoons is sake) from the plums themselves, drawn out by the salt. The whole process takes about 6-8 weeks. The ume are then drained and dried. In Japan they are sun dried, I used a food dehydrator. The liquid or “vinegar” is saved and used as a seasoning. Very salty and tart umeboshi are used in sushi, onigiri and many more recipes.