It is not surprising that Japan is home to some of the longest-living people in the world. Many everyday foods in Japan are super healthy, and the cuisine is based on natural, nutritious ingredients. Think: minimally processed fresh foods like fish and veggies, and plenty of fermented foods that support the gut microbiota.

Among Japan’s most beloved fermented foods are umeboshi plums, which undergo a fermentation process that can take years. Yet, these small pickled fruits are not just tasty, they’re filled with health benefits.

Better yet, the maceration process of these little plums yields a liquid called umeboshi acidulate that has a distinctive sour-salty flavor and anti-inflammatory properties that support gut health. No wonder it’s one of the most popular condiments in Japan.

What is umeboshi acidulate?

Umeboshi acidulate is a special vinegar-like liquid that’s made by fermenting Japanese ume plums with salt and shiso leaves inside wooden barrels for at least a year until they are pink. Umeboshi acidulate is obtained when the plums are removed and pressed, resulting in a sour and salty fermented liquid rich in beneficial bacteria that is good for gut health and makes an ideal condiment for many dishes.

What does umeboshi acidulate taste like?

Umeboshi acidulate has a bold, intense sour-salty flavor with pleasant floral-fruity notes. Some describe it as tangy and packed with umami.

Health properties of umeboshi acidulate

Sometimes called ume plum vinegar or umeboshi vinegar, umeboshi acidulate contains calcium, iron, phosphorus, citric acid, and salt. In addition, it’s said to be:

anti-inflammatory

antioxidant

alkalizing

antacid

antiemetic (nausea reducing)

digestion-supporting

facilitates intestinal absorption of minerals

strengthens intestinal bacterial flora

liver detoxifying

Contraindications

There are no particular side effects from using umeboshi acidulate, but because it is high in salt, it should be consumed in moderation by those with hypertension.

How to use umeboshi acidulate

Use it in the same way you would use regular apple cider vinegar—just skip the salt since it’s already fairly salty. Use it to dress salads with extra virgin olive oil, or on cooked or raw vegetables. In Japan, it is often used to season white rice, making it ideal for any grain that could use a burst of additional flavor.

Umeboshi acidulate can also be used to season main courses. Try in place of any other vinegar in recipes that call for vinegar, salt, or soy sauce.

Red onions pickled in umeboshi acidulate

Marinating red onions in umeboshi acidulate makes them flavorful, salty, and easily digestible. Slice the onions into crescents to add to salads, or dice and sprinkle over quinoa.