Tart & Tangy
Neri Ume (Traditional Pickled Plum Paste) (25 packets)
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How To Use
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Tradition To Table
Highlights
- Easily add a touch of tart tang to any dish
- Adds a splash of pink to white rice and onigiri
- Perfect for adding to sauces, dressings, or marinades
- Made with prized ume from Wakayama Prefecture
Derived from umeboshi (Japanese pickled plums), neri ume is an easy-to-use paste that has become a staple ingredient in many households across Japan. It adds a distinct tart but subtly sweet flavor to everything from sauces and soups to salads and noodles. Most notably, it is a popular filling for onigiri (rice balls), adding a pleasant pucker and splash of bright pink to the white rice. The fruit-based paste also adds an element of salt and beautifully complements the flavors of other ingredients, such as shiso (perilla leaf) in pasta and rice dishes, and honey in sauces.
Size: 25 x 8g
Ingredients: Ume (Japanese plum), salt
DISCLAIMER:
Ingredients: Ume (Japanese plum), salt
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: This traditional ume paste is full of flavor, so we suggest adding a small amount to your favorite dishes, such as chicken or pork, for a touch of salty sourness. It pairs wonderfully with shiso (Japanese basil) or basil in dishes. Combine it with honey to create a sweet yet sour sauce that can be used to flavor meat and vegetables or even dress salads. For a more traditional take, it can be mixed with katsuobushi (dried tuna flakes) to make a delicious filling for onigiri (rice balls), added to a bowl of okayu (rice porridge) or soup when added to hot water. Combine with olive oil, soy sauce, sugar, vinegar to make a salad dressing.
Substitutions: Use in place of other sour flavors like lemon when making dressings, sauces, or marinades for a touch of tartness.
Substitutions: Use in place of other sour flavors like lemon when making dressings, sauces, or marinades for a touch of tartness.
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