This is a smooth salty tangy and slightly sweet spread made
of Umeboshi Plums. To
make Ume Hishio, we de-salt the umeboshi plums (by soaking whole in water) and eliminate
the pits, then cook slowly with sugar and sake.
Great to put on steaming bowl of rice. Thin it a bit by adding water, you’ll
have a delightful dipping sauce for vegetable sticks.
ume plum, sea salt, red shiso leaves, sugar*, sake (*organic)