Umeboshi
Pickled Japanese ume fruit. An intensely salty and sour addition to rice, vegetables and dressings.
Origin and craft
Ume fruit is sorted by hand, pickled in sea salt and sun-dried for three to four days. Shiso leaves give it its reddish colour.
How to use
Use as a salty seasoning for grains, pulses, soups and drinks. Half a plum to a maximum of one plum is sufficient per person.
Ingredients & allergens
Ume plums* 69.7%, sea salt 25.6%, shiso leaves* 4.7%. *Organic.
Origin & storage
Japan. Keep tightly sealed in a cool, dry, dark place.
Always check the label on the pack for the latest product information.
