The traditional Ume Su is the red juice of umeboshi apricots that are put in brine with shiso leaves. Its slightly acid taste makes it suitable for the same purposes as vinegar. With one difference : As Ume Su is very salty, it is not necessary to add salt to your preparation. Ume Su is less acid than ordinary vinegar, so that the most sensitive stomach supports it without any problems. As its acidity level does not exceed 2.4°, Ume Su cannot be called vinegar. Ume Su is characterised by a refreshing and pleasantly salty taste.

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umeboshi* (Prunus mume), shiso* (Perilla arguts), sea salt

250 ml

Ume Su is used in vinaigrettes, mayonnaise, pickles... Its flavour is also delicious in combination with fried vegetables, rice, couscous or pasta. It enhances the taste of tofu. A few drops of a mixture of the two vinegars (Ume and Genmai) and a spoonful of olive oil are sufficient for a delicious salad!