pickled fresh ume; umezuke
Fresh ume (Japanese apricots) pickled in salt, often with shiso leaves, resulting in a crisp texture and salty-sour taste. Unlike umeboshi, they are not dried. Common as a side dish or in onigiri.
See also: 梅干し
The umezuke my grandmother made goes well with rice.
Since these pickled ume haven't been dried yet, they are lighter than umeboshi.
Standard spelling.
Abbreviated spelling, less common but seen in product names.
Compound of 梅 (ume, 'Japanese apricot') and 漬け (zuke, 'pickling'). The exact historical origin is uncertain, but it is a traditional Japanese preserved food.