Body:
It is the juice from the pickling of umeboshi [3], salt-pickled plums, and is popular in Japan. This tart, tangy seasoning adds a refreshing zest to salad dressings, cooked vegetables and spreads. Use in place of vinegar, but remember that due to its inherent saltiness, any salt in the recipe will need to be reduced or eliminated.
Ingredients: Ume plums (83%), sea salt [4], red [2] var. crispa) has both green and red varieties. Both can be used as a garnish; the latter adds colour to sushi ginger and umeboshi.
">shiso (perilla) leaves.
Availabel in 150ml and 500ml bottles
Producer - Morisho Shoten in Wakayama prefecture in Japan