Umeboshi, or ume plum, pickled with salt and red shiso. 

Umeboshi has been a treasured pantry item in Japan since the 13th century, beloved for its medicinal value, preservative qualities as well as its signature sour taste that adds a punch to any dish. Most famous for being a popular ingredient in onigiri (rice balls), it became popularized in the feudal era as samurai could easily fuel up with an umeboshi onigiri on the go. 

Our umeboshi hails from a fourth-generation family run ume farm in Wakayama prefecture, who has been growing organic Nanko plums (the highest grade of ume) without chemical pesticides or fertilizers since 1940. It is made with Wakayama-sourced red shiso leaves and sea salt from Hyogo Prefecture using a traditional salt curing method handed down within the family. The ume is then aged in barrels for one year without any additives. 

Great for having with rice, adding to okayu (rice porridge), udon, pastas, salad dressing, cocktails (just pour shochu over it), and of course, inside an onigiri. 

Ingredients: Ume, salt, shiso. 

3.52 oz