梅仕事の季節です Today, I made umeboshi. Umeboshi are salted Japanese plums. In Japan, many people make them in June, when fresh ume are in season. The smell of ripe ume is sweet and beautiful. After adding salt, they slowly change into a sour and salty preserved food. I like this process because it shows one part of Japanese food culture: waiting, preserving, and trusting time. Have you ever tried umeboshi?