Sour & Juicy
Pickled Plum With Japanese Basil (Shiso Umeboshi)
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How To Use
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Tradition To Table
Highlights
- An icon of Japanese food and culture
- Perfectly plump, pickled Japanese plums
- Sustainably farmed without pesticides or chemical fertilizers
A quintessential part of Japanese cuisine and culture, umeboshi (pickled plums) are known for their strong, tart flavor. Our umeboshi are made by soaking ume (Japanese plum) in a salt brine until they become plump and juicy with a delightfully tart taste. Shiso (Japanese basil) adds a refreshing herbal flavor 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: Enjoy as is! 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: Umeboshi can be used in place of your favorite condiment. Try it for example with noodles or fish. You can also mash it into a paste and use in place of anchovies or fish sauce in any recipe that calls for those items.
Recipes: Marc Matsumoto’s Dashi Chazuke
Substitutions: Umeboshi can be used in place of your favorite condiment. Try it for example with noodles or fish. You can also mash it into a paste and use in place of anchovies or fish sauce in any recipe that calls for those items.
Recipes: Marc Matsumoto’s Dashi Chazuke
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