JAPAN IP CATALYST
Cultural IP

Umeboshi (Pickled Plums)

Popularity
Overview

Traditional Japanese preserved food made by salt-pickling plums, sun-drying them, and re-pickling with red shiso leaves. Known for intense sourness from citric acid, a staple in onigiri and bento.

Last catalogued:Editor: JAPAN IP CATALYSTEditorial policyReferences: See web links below

Note: This content was generated as an idea by our editorial AI from public sources.

Metadata
Category:Cultural IP
Location:Wakayama
Time Period:平安時代（10世紀）
Influence:Global
Tags
Fermented foodplumsaltcitric-acidbentoantibacterialsun-dried

Explore by Tag

Fermented foodplumsaltcitric-acidbentoantibacterialsun-dried

IPs in Wakayama

Umeshu (Plum Wine)Cultural IPKishu Binchotan (White Charcoal)Cultural IPNachi Fire FestivalCultural IPKumano KodoTourism & Experience IPMount KoyaTourism & Experience IPNachi FallsTourism & Experience IPSacred Sites and Pilgrimage Routes in the Kii Mountain RangeTourism & Experience IPMount KoyaTourism & Experience IP

Influence Map

Umeboshi (Pickled Plums)
↓

Influences →

Umeshu (Plum Wine)(Part of)Nukazuke (Rice Bran Pickles)(Part of)

Contemporary IPs

794Umeboshi (Pickled Plums)Cultural IP
794Kyo-Ryori (Kyoto Cuisine)Cultural IP
794Kakigori (Shaved Ice)Cultural IP
794Osechi Ryori (New Year Cuisine)Cultural IP
794Sensu (Folding Fan)Cultural IP
794KimonoCultural IP
794YukataCultural IP
794Japanese GardenCultural IP
794NaginataCultural IP
794Mono no Aware - Pathos of ThingsConceptual IP
794Shoji (Architectural Element)Cultural IP

Recent News

Loading...

📱 Share on Social

Discovered: Umeboshi (Pickled Plums)!

Traditional Japanese preserved food made by salt-pickling plums, sun-drying them…

#Fermentedfood #plum #salt #citric-acid
#JAPANIPCATALYST #JapanCulture

Related IPs

Similar IPs