Japanese Apricot (Prunus mume), known as "ume" in Japan, has a long history in East Asian traditional medicine and cuisine. Traditionally, it is believed to have properties that help counteract overacidity in the stomach. In Japanese and Chinese folk medicine, umeboshi (pickled ume fruit) is commonly consumed as a remedy for digestive discomfort, including symptoms attributed to "overacidity," such as nausea, heartburn, or indigestion. This traditional use is based on the belief that umeboshi can "alkalize" the body or neutralize stomach acid, although these concepts are not directly supported by modern physiological understanding.

Scientific research on the effect of Japanese Apricot on gastric acidity is limited. Some laboratory and animal studies suggest potential anti-H. pylori activity and mild protective effects against gastric mucosal damage, but robust clinical trials in humans specifically addressing its effect on gastric acidity or overacidity are lacking. As such, while there is strong traditional support for its use in digestive health, the scientific evidence remains preliminary and does not robustly validate the traditional claims for overacidity.

In summary, Japanese Apricot is primarily used to support overacidity based on traditional practices, with limited scientific backing. The evidence rating is therefore modest, reflecting strong traditional use but only weak preliminary scientific support.