Product Description

Umeboshi, the classic Japanese pickle, is crafted from ume fruits (Japanese plums) that are salted, fermented, and often tinged with red shiso for a vibrant hue, resulting in a distinctively tart and salty flavor.

Chefs utilize umeboshi to add a zesty, umami-rich accent to rice balls (onigiri), imbue sauces and dressings with a uniquely sharp tang, or as a garnish in various dishes, making cream sauces or mixed with cheese, making it an integral component in both traditional and innovative Japanese cuisine.

Size