- Product Overview
Spiral Foods UmeBoshi Plums contain shiso leaves, which is added during pickling to impart a reddish colour and natural flavouring.
Gathered ume plums are selected and pickled with salt the same day as they are harvested. The amount of salt is determined by the quality of ume, utilizing intuition and years of experience. Our farmers are true artisans. After pickling with salt, ume fruits are dried the following month under a blazing sun for 3 full days. They are often flipped in order to dry both sides evenly. Once dried, ume fruit (Umeboshi) are again pickled and matured using traditional methods. This last stage of pickling fine-tunes the pickled plums for the best possible taste and aroma. - This entire process is still done by hand.
There is a traditional saying in Japan, "Drink morning tea with Umeboshi." The reason behind this saying is that Umeboshi contains citric acid, which helps sterilize the intestines while the stomach is empty in the morning. Umeboshi finally started to appear on the dining table in the 19th century. At the time, it was customary to pour green tea over Umeboshi and "kombu" seaweed for use as a revitalizing tonic.
Today Umeboshi is considered a traditional Japanese pickle and is used as an ingredient for rice balls or eaten with a bowl of rice.
Japanese plums, shiso leaves, sea salt.
150 grams, box
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