Highlights
- Pickled plums
- A local specialty
- Salty, sour & fruity
Umeboshi, Japan’s salty and sour pickled plums, are made by soaking Japanese plums ("ume") in a salt brine until they become plump and juicy with a noticeably tart taste. These special umeboshi are made from Kishu nanko ume, which are regarded as one of Japan’s highest-quality and most flavorful plums. They are a local speciality of Kishu with a taste similar to apricots and bright, tart, fruity notes.
Size: 120g
Storage: Individual unopened packages can be stored at room temperature but can also be refrigerated.
Ingredients: Ume (Japanese plum) (Wakayama), pickling ingredients [sugar, starch syrup, salt, honey, apple cider vinegar, yeast extract, plum vinegar], vitamin B
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: Enjoy as is, on top of rice or in onigiri (rice ball). To add a pleasant tartness to any dish this plum can be minced and turned into paste. For example, try adding it to sauces for pasta or tofu, to salad dressings, to dips and spreads, and to marinades for vegetables, meat and fish. The plum paste can be combined with dashi or mirin to make a simple dressing. Caution: Please note there is a seed inside the plum that should not be eaten or swallowed.
Recipes:
Ume (Japanese Plum) Pork Roll