noun
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
祖母が作った梅漬けは、ご飯によく合う。
The umezuke my grandmother made goes well with rice.
この梅漬けはまだ干していないので、梅干しよりさっぱりしている。
Since these pickled ume haven't been dried yet, they are lighter than umeboshi.
Umeboshi are pickled ume that have been dried, resulting in a wrinkled, intensely sour and salty preserved fruit. Umezuke are pickled but not dried, so they remain plump and crisp.
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.