The Ume apricot (the brine of which is also used to mage the Ume Su vinegar) is grown in Japan and hast a strong, slightly acid taste. It undergoes lactic fermentation of approximately one month in brine with sea salt, to which Shiso leaves are added to give the apricot its beautiful red colour. Dans l'Umeboshi, l’Ume est présenté sous forme de fruits entiers à découper en petits morceaux; l'Umeboshi-Past est exactement le même produit mais sous forme de pâte à diluer

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Umeboshi* (Prunus mume), shiso leaves* (Perilla ocymoides), sea salt

Percentage organic : 100%

200 g

Umeboshi-Past and umeboshi are two condiments with a refreshing and pleasantly salty flavour, which enhance the taste of sauces, pickles, vinaigrettes, mayonnaisse, cooked vegetables (such as brocoli, cauliflower...), rice, sushi, sashimi ... When freshly chopped, shiso leaves are delicious in sushi or mixed with fried vegetables.