Drew Hamilton wrote:
> I need some umeboshi advice.
<snip>
> Or is there some way to get nice sour umeboshi with less
> salt flavour to them?

The saltiness/bitterness usually correlates. The problem here is that 
you are getting them from supermarkets. Pick them off a tree, and don't 
put (much) salt in when preparing them.

(How is the gaigin house?)

-- 
"You are about to embark on a course of studies which...  form a noble 
adventure. Except for those of you who will become teachers or dons, all 
that you will learn in the course of your studies will not be of the 
slightest possible use to you in later life -- save only this -- that if 
you work hard and intelligently you should be able to detect when a man 
is talking rot"

J.A. Smith, 1914