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Tangy and salty--Umeboshi is a savory ume plum
pickle eaten as a condiment for rice every day in Japan. I use locally sourced
plums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and then
dried under the California sun to make umeboshi. The ultimate companion
for a bowl of plain steamed rice. (Mix in small amount as you wish.)
Stronger taste than your usual pickle - a little goes a long way!
Ingredients: ume plums, sea salt, red shiso leaves