Japanese Apricot (Ume): What It Is and Why People Use It

Have you seen small pickled plums called umeboshi or bottles of ume extract and wondered what they actually do? Japanese apricot—commonly called ume—is a tart fruit used in Japanese cooking and traditional remedies for centuries. It’s not a dessert fruit: it’s sour, salty, and packed with citric acid. People use it as a flavoring, a snack, and sometimes a home remedy for mild stomach upset or low energy after drinking.

How to use Japanese apricot

There are a few common forms you’ll find: fresh ume (seasonal), umeboshi (salted pickled plums), ume paste, dried ume, and concentrated ume extract in capsules or liquid. Want a simple way to try it? Put a small piece of umeboshi on rice or mix a teaspoon of ume paste into warm water as a tangy drink. Dried slices steeped in hot water make a gentle tea. For supplements, follow the label and pick brands that show third-party testing.

If you use ume for taste, a little goes a long way—start with a pea-sized piece of umeboshi or half a teaspoon of paste. Too much can be overly salty and sour. For cooking, it brightens rice bowls, dressings, and sauces. Athletes sometimes use ume-containing sports snacks because citric acid can help tackle fatigue during long exercise, but don’t substitute it for proper hydration and carbs.

Safety, side effects, and things to watch for

Ume is generally safe for most people when eaten as food. The biggest practical issue is salt: traditional umeboshi are very high in sodium. If you’re on a salt-restricted diet or take blood-pressure medication, limit or avoid umeboshi. Ask your doctor or pharmacist if you aren’t sure.

The acid in ume can irritate sensitive stomachs or erode tooth enamel if you consume large amounts frequently. Rinse your mouth with water after eating sour foods and don’t brush teeth right away. If you’re pregnant, breastfeeding, or on regular medications (especially heart or blood pressure drugs), check with your healthcare provider before using ume extract supplements.

Also watch for added ingredients. Some ume products include sugar, artificial flavors, or preservatives. For supplements, look for clear ingredient lists and third-party testing seals. If you notice unusual reactions—rash, swelling, persistent stomach pain—stop using it and contact a clinician.

Where to buy: Japanese markets, Asian grocery stores, and reputable online shops sell umeboshi, paste, and extracts. For supplements, choose brands that publish lab tests and customer reviews. If you want to swap a medicine for a natural option, talk to a healthcare pro first—ume can be a tasty addition to your diet, but it’s not a substitute for prescribed treatment.

Want a quick tip? Try a small dab of ume paste on toast or mixed into yogurt for a salty-sour boost—use very little at first. If you have high blood pressure or take related meds, pass on the pickled version and ask your pharmacist about low-sodium alternatives.