Tart & Sour
Pickled Plum With Japanese Basil (Shiso Umeboshi)
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How To Use
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Tradition To Table
Highlights
- Plump, tart pickled Japanese plum
- Perfect on rice or in rice balls (onigiri)
- Sustainably farmed without pesticides or chemical fertilizers
Umeboshi (pickled plums) are made by soaking ume (Japanese plum) in salt brines until they become plump and juicy with a delightfully tart taste. Shiso (perilla leaves or Japanese basil), a Japanese herb related to mint, adds a refreshing earthy flavor similar to basil and anise with hints of citrus, and a vibrant pink color.
Size: 100g
Storage: Refrigerate after opening.
Ingredients: Organic plum (from Wakayama), organic shiso (from Wakayama), pickling ingredients (salt from Hyogo Prefecture)
DISCLAIMER:
Storage: Refrigerate after opening.
Ingredients: Organic plum (from Wakayama), organic shiso (from Wakayama), pickling ingredients (salt from Hyogo Prefecture)
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: Serve on top of a bowl of rice or in a rice ball (onigiri). To add a pleasant tartness to any dish, chop finely and use in pasta sauces, salad dressings, dips, spreads, marinades, and soups. Note: please be sure to dispose of the pit inside.
Substitutions: Mash into a paste and use in place of anchovies, fish sauce, or Parmesan cheese in dishes like pasta, risotto, and pesto.
Recipes: Marc Matsumoto’s Dashi Chazuke
Substitutions: Mash into a paste and use in place of anchovies, fish sauce, or Parmesan cheese in dishes like pasta, risotto, and pesto.
Recipes: Marc Matsumoto’s Dashi Chazuke
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