梅うめ漬づけ

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

• 祖そ母ぼが作つくった梅うめ漬づけは、ご飯はんによく合あう。

  The umezuke my grandmother made goes well with rice.

• この梅うめ漬づけはまだ干ほしていないので、梅うめ干ぼ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.