Umeboshi, Japanese pickled (brined) plums, are usually very salty and sour, making them a simple yet perfect accompaniment to a bowl of steaming hot rice.
The salt content of umeboshi normally varies between 6% on the low end to a whopping 20% on the high end.
However, low sodium versions are becoming more readily available.
The umeboshi below are my favorite, with just 3% salt. The package states that they were awarded the Gold prize in a low sodium foods grand-prix.
I love umeboshi and have tried many types over the years.
To see if there was a difference in taste, I tried a side-by-side blind taste test with another umeboshi that has 8% salt. Both umeboshi are the shiso (perilla) type.
The result? The 3% low sodium umeboshi really are delicious.
In fact, these low sodium umeboshi taste so much like the regular umeboshi that it was difficult to tell the difference.
They are my top choice for umeboshi.
