The Ume apricot (the brine of which is also used to obtain the Ume Su vinegar) is grown in Japan and has a strong, slightly acid taste. It undergoes lactic fermentation during approximately one month in a sea salt brine with Shiso leaves, which give it its nice red colour. Umeboshi contains whole Ume apricots, which can then be cut in small pieces. Umeboshi-Past is exactly the same product, but in the form of a paste that can be diluted.

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

275 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 ...