Umeboshi is made from Japanese plums (more like an apricot) salt and purple shiso, nothing else. The salt is ground into the Shiso (Perilla plant) to draw out t

Umeboshi is made from Japanese plums (more like an apricot) salt and purple shiso, nothing else. The salt is ground into the Shiso (Perilla plant) to draw out the liquids and then sprinkled on washed ume (plum) and then left to ferment for weeks. The salty shiso draws out the liquid of the Ume and dies the green plum a dark purple color. Extremely high salt content, but no fish whatsoever.