Umeboshi

Usually they taste salty, and are extremely sour due to high citric acid[4] content, but sweeter versions exist as well.

They are sometimes dyed red using purple perilla herbs (called akajiso) or flavoured with katsuobushi, kombu or even sweetened with honey.

Umeboshi were esteemed by the samurai to combat battle fatigue, a function of their salt and citric acid content, among other factors.

This Japanese style traditional condiment is believed to be a digestive aid, for prevention of nausea and systemic toxicity, including hangovers.

Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging.

[8] According to a 2018 study, umeboshi may have anti-allergic effects, and "suggested that ume has the potential to inhibit mast cell degranulation and may be associated with reduced risk of allergic symptoms in women.

Kiamoy and tsampoy were two types of Filipino-Chinese plum pickle that was transported via the Manila galleon to Mexico, where it is known as chamoy and is usually made with apricot, ume or tamarind and a mix of salt and dry chili.

In South Asian countries, Indian gooseberries called amla in Hindi or amala in Nepali is prepared in similar way, sometimes with sugar syrup.

In South Africa, a similar style of preserved dried fruit is called mebos in Afrikaans, the name of which seems to derive from the Japanese via Dutch trade.