Umeboshi!! Salty & sour dried plum, we used it in Japanese cooking and also take this as medicine.
When I lived with parents, they always told me, “Take one Umeboshi everyday”, and all of family had one in the morning.
Nowadays, I have one when I don’t feel good, or the day I have too much food,
apart from using in the cooking.
June is rainy season in Japan, and people make Umeboshi over this season.
It is a long process, depending on the weather, it needed to be dried for 3 days (day & night) so, we do this last process when the rainy season is finished.
First process is…
take this little thins out.
To be continued.