Whole umeboshi: Whole pickles must be pitted before consuming. We recommend finely chopping the pitted pickles and stirring them into miso soup, sprinkling them over raw cucumber, or tossing them over poached chicken.
Umeboshi paste: Umeboshi paste allows cooks to skip the pitting and chopping steps, and it also incorporates better than whole pickles into applications where a smoother texture is required. Try whisking it into salad dressing or incorporating it into nigiri.
Plum vinegar: A byproduct of the umeboshi preserving process, plum vinegar, also known as ume vinegar, is the brine produced when umeboshi is preserved. It has the same salty sourness as umeboshi and a slightly syrupy consistency. It’s used to pickle vegetables, to season steamed or sautéed vegetables, and to preserve cherry blossoms.