Nanko Umeboshi 8%

Description

Umeboshi are small fermented plums with a unique Japanese flavor. To say they’re a staple of traditional Japanese cuisine is an understatement! There are many different ways to prepare them. The most classic are simply soaked in salt for two weeks. Some, less historically correct but more flavorful, are flavored with red shiso, kombu seaweed, smoked bonito katsuobushi, and so on.

The version we offer here is exceptional for two reasons. 1) It uses Nanko plums from Wakayama Prefecture in southern Japan. These are the best plums from the prefecture most famous for its plums. Second, they are fermented in a delicate blend of mirin, honey and apple vinegar, which gives them a unique sweetness without overpowering their invigorating acidity. Two: They’re fermented in a delicate blend of mirin, honey and apple vinegar, which gives them a unique sweetness without overpowering their tart, invigorating side. We’ve seen some of our customers enjoy them just as they are…which would be much more complicated with umeboshi fermented in pure salt.

The Power of the Japanese Plum

Umeboshi plums are so invigorating they’ll send shivers down your spine. Their complex, fruity flavor awakens the body and mind. They’re usually served with a bowl of white rice, which is the perfect accompaniment. This simple dish shares its name with the Japanese flag, whose shape it resembles: a red circle on a white background, known as “Hinomaru” or “Solar Disc”.

Umeboshi plums are not only patriotic, they’re also great for your health. Several scientific studies indicate that they help prevent diabetes, reduce the risk of arteriosclerosis, and even lower blood pressure. A must, in a way.

Storage:

Ideally refrigerated.

Ingredients:

Nanko ume plums, salt, brown cane sugar, apple vinegar (apple juice, alcohol, salt), hon mirin (glutinous rice, koji rice, sugarcane alcohol), honey.

Shelf life:

1 year.