Clearspring Umeboshi [1] Purée is a tart and tangy seasoning that can be used to enliven sushi, dips, dressings, spreads and sauces.
Add a little to the centre of nori [2] wrapped rice balls or to the top of the rice when preparing sushi rolls. Place a thin layer on chunky cucumber rounds to make a cooling summer treat and spread sparingly on cooked sweetcorn as an alternative to butter and salt. Remember to always use umeboshi purée in small quantities as it is concentrated and salty.
Clearspring Umeboshi Purée is traditionally made in Japan from the finest quality ume fruit slowly pickled in salt, with shiso [3] herb added for colour and flavour.
Although there are many umeboshi producers in Japan, few use the year-long traditional process followed by Morisho Shoten, Clearspring’s supplier. Much of the umeboshi found in Oriental food stores is made in just a few weeks using red dye, acids, and refined salt.
Producer - Morisho Shoten, Wakayama
Available in a 250g jar
Add a little to the centre of nori [2] wrapped rice balls or to the top of the rice when preparing sushi rolls. Place a thin layer on chunky cucumber rounds to make a cooling summer treat and spread sparingly on cooked sweetcorn as an alternative to butter and salt. Remember to always use umeboshi purée in small quantities as it is concentrated and salty.
Clearspring Umeboshi Purée is traditionally made in Japan from the finest quality ume fruit slowly pickled in salt, with shiso [3] herb added for colour and flavour.
Although there are many umeboshi producers in Japan, few use the year-long traditional process followed by Morisho Shoten, Clearspring’s supplier. Much of the umeboshi found in Oriental food stores is made in just a few weeks using red dye, acids, and refined salt.
Producer - Morisho Shoten, Wakayama
Available in a 250g jar