Spiral Organic Umeboshi Plums 150g
Spiral Foods
JGUME2.150

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Ume Boshi, or umeboshi plums are a salty pickled plum that originated in China over 3000 years ago. Spiral organic umeboshi plums contain shiso leaves, which is added during pickling to impart a reddish colour and natural flavouring.
More Information >>

In Stock

$14.25
Spiral Foods
JGUME2.150
Ume Boshi, or umeboshi plums are a salty pickled plum that originated in China over 3000 years ago. Spiral organic umeboshi plums contain shiso leaves, which is added during pickling to impart a reddish colour and natural flavouring.
More Information >>

PRODUCT INFORMATION

Ingredients

Japanese plums, shiso leaves, sea salt

Nutritional Information
Av. Per 100g
Energy (kj)
Protein (g)
Fat Total (g)
Fat Saturated (g)
Carbohydrate (g)
Sugars (g)
Sodium (mg)
Serving Size (g)
Ume Boshi Plums are a salty pickled plum that originated in China over 3000 years ago. These Spiral Organic Umeboshi plums contain shiso leaves, which is added during pickling to impart a reddish colour and natural flavouring. The ume plant has been part of Japanese culture for centuries. Umeboshi was first brought to Japan around 1500 years ago as a medicine.

The effectiveness of Umeboshi has been documented in Chinese medicine books as far back as 3000 years ago. Its use first became popular among priests and samurai warriors. During the war period of the 15th and 16th centuries, samurai warriors held Umeboshi in high esteem, carrying it to revive themselves, even from the brink of death. It was not until the 17th century that individual families began to make Umeboshi in their home.
Country of Origin
Produced in Japan
Cane Sugar Free
Cane Sugar Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegan
Vegan
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Paleo
Paleo
Low Fat
Low Fat
Organic
Organic
Allergen Advice
No allergen advice is available for this product online. Please contact us if you have any allergen concerns.
Barcode
9312336025208

There is a traditional saying in Japan, "Drink morning tea with Umeboshi." The reason behind this saying is that Umeboshi contains citric acid, which helps sterilize the intestines while the stomach is empty in the morning. Umeboshi finally started to appear on the dining table in the 19th century. At the time, it was customary to pour green tea over Umeboshi and "kombu" seaweed for use as a revitalizing tonic.

Today Umeboshi is considered a traditional Japanese pickle and is used as an ingredient for rice balls or eaten with a bowl of rice. Umeboshi may also be served as a complement of a green tea or a drink with shochu and hot water.

Gathering of ume fruits usually starts in May, but these plums are picked in June to allow the ume plum to fully ripen. Once picked, the plums are pickled with salt the same day they are harvested. After pickling with salt for a month the ume fruits are dried under a blazing sun for 3 full days, often flipped in order to dry both sides evenly. Once dried, ume fruit (Umeboshi) are again pickled and matured using traditional methods. This last stage of pickling fine-tunes the pickled plums for the best possible taste and aroma. This entire process is still done by hand.

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There is a traditional saying in Japan, "Drink morning tea with Umeboshi." The reason behind this saying is that Umeboshi contains citric acid, which helps sterilize the intestines while the stomach is empty in the morning. Umeboshi finally started to appear on the dining table in the 19th century. At the time, it was customary to pour green tea over Umeboshi and "kombu" seaweed for use as a revitalizing tonic.

Today Umeboshi is considered a traditional Japanese pickle and is used as an ingredient for rice balls or eaten with a bowl of rice. Umeboshi may also be served as a complement of a green tea or a drink with shochu and hot water.
Gathering of ume fruits usually starts in May, but these plums are picked in June to allow the ume plum to fully ripen. Once picked, the plums are pickled with salt the same day they are harvested. After pickling with salt for a month the ume fruits are dried under a blazing sun for 3 full days, often flipped in order to dry both sides evenly. Once dried, ume fruit (Umeboshi) are again pickled and matured using traditional methods. This last stage of pickling fine-tunes the pickled plums for the best possible taste and aroma. This entire process is still done by hand.
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