Seed Keepers

["Lawrence F. London, Jr." <lflj@intrex.net>]

I am rolling a Umeboshi plum pit arounf my mouth hoping to scrape off more
pulp from its exterior. It was dessert following the plate of organic 
shortgrain rice it was embedded in
which also had a small topping of Sushi pickled ginger slices and a little 
beefsteak leaf.
This was served with a big bowl of miso soup: barley miso, vegetables, olive 
oil and water.

The wild plums I have may be ideally suited to being pickled as Umeboshi. The 
flesh is somewhat sparse
and clings tightly to the pit. The plums are small with orange-yellow skins.

Anyone know how Umeboshi are made and how the beefsteak leaves are 
incorporated into the pickle?
What plant produces these beefsteak leaves; is it red shiso?

All this is classed as traditional Japanese macrobiotic food.