Pickles and umeboshi have a long history as traditional Japanese preserved foods, and in recent years, they have been gaining attention in overseas markets, including the United States, due to the growing health consciousness and boom in Japanese food. Umeboshi in particular are increasingly being sold in natural food and organic supermarkets, as they are valued for their health benefits and value as a vegan ingredient. In the United States, they are known as "pickled plums" and "Japanese salt plums," and distribution in Japanese restaurants and Japanese supermarkets is expanding. In addition to the umeboshi themselves, processed products such as pastes and purees are also exported in a form that is easy to incorporate into local dishes. Japanese pickles and umeboshi are highly regarded overseas for their shelf life, unique sourness, and suitability for vegetarians and vegans, and demand is expected to expand further in the future.
