This Umeboshi is only made with hand-picked fully ripen Ume plum in Kamiyama, Tokushima, on the Shikoku island, Japan. The Umeboshi was pickled in natural salt and red Shiso (purple perilla) and dried with the natural sun light. This beautiful bright red is from the color of red Shiso. Traditionally, we never use overripe Ume plums that fall on a ground in Kamiyama. We only hand-pick fully ripe Ume that is still on the tree. This way, the the meat of Ume plum is still firm enough that doesn’t get mushy even with reduced amount of salt. This is why this “Temogi Umeboshi” has a well balanced taste of salt and sour. Last but at least, Ume plum is a great source of citric acid and natural plant minerals.
Ingredients: Ume Plum (Kamiyama, Tokushima), Natural salt, Red Shiso (purple perilla)
Keep in a cool place