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1504 records with their sources, across 11 categories.

All condiments8Fermented, enzyme-ripened and mixed seasonings3Vegetable lactic2Acid and oil pickles1Garum and fish sauces1Legume, seed and plant-protein ferments1
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White shiro-umezu and red shiso umezu in clear bowls with ripe ume and red shiso.

Umezu (ume pickling liquid)

The very salty, sour liquid drawn out of Japanese ume fruit by salt during umeboshi making: acidity from the fruit's citric and malic acid, not from acetic fermentation; white, or red with shiso.

Wakayama · Traditional method
· Condiments