In Japan, the word for sourness is suppai. Since ancient times, people in Japan have preserved foods through fermentation.

This pickled, salted plum introduces a vibrant burst to the rich tapestry of Japanese flavors, with its distinctive sour taste complementing the cuisine's fresh, nutrient-rich, and low-fat natural ...

In Japan, umeboshi, a pickled plum, is a traditional food ... From sweet European plums to tart Japanese plums, each variety ...