Puréed umeboshi made from ume (described as a type of plum but actually an apricot) which are pickled in tubs of salt. Weights are placed on the fruit in the tubs, and after about 20 days the fruit is taken out and spread on mats in the sun. This process is repeated several times, and finally red shiso (perilla) leaves are added to the tubs to add fragrance and a soft red colour. The final result - umeboshi - can be kept for several years. Bai-niku has a sharp, salty flavour is used as a seasoning and added to dips and starters to give them tartness.