Ingredients: Japanese ume plums* (79%), sea salt, shiso (perilla) leaves* (6%) *organically grown
Product weights: 200g, 1kg
Clearspring Organic Umeboshi are tart, tangy, salt pickled ume plums that have long been a vital part of Japanese cuisine and folk medicine. Small pieces add zest to sushi and rice balls and can be rubbed onto cooked sweetcorn or used in other dishes. Taken alone, umeboshi flesh has been traditionally used as a digestive tonic. Umeboshi are a concentrated food and only a small amount is needed.
Clearspring Organic Umeboshi plums are produced on a small scale by a family in Wakayama, the best known ume fruit growing area in Japan. They are passionate about small scale farming and food production, managing their orchard using organic methods and following the traditional slow practice of lactic acid pickling when making their exquisite umeboshi.
They harvest their fruit towards the end of June when it is partially ripe and the juice still acid enough to give the desired tartness to the pickles. Picked too early, and the pickles remain hard, whilst picked later when fully ripe, produces mushy, tasteless pickles.
After harvesting they soak the fruit overnight to remove any bitterness, then pack it in barrels with layers of salt and leave it to pickle for a few weeks. The secret of the pickling process, they say, is to allow the beneficial lactic-acid-forming bacteria to develop before other competing bacteria gain a hold. The right amount of salt - lactic-acid bacteria are salt-tolerant whilst many other species are not - and a cool, dark place for pickling, are critical to this process.
Around late July, when pickling is complete, they dry their umeboshi on trays in the sun and then carry out a second, shorter pickling in the brine of pickled leaves of the fragrant red shiso herb which gives umeboshi their characteristic crimson colour and spicy flavour.
Our producer is exceptionally skilled in using traditional methods, which is why their organic plums are amongst the finest umeboshi products in Japan.
|Typical values||g per 100g|
|of which saturates:||< 0.1|
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|Free of Added Alcohol|
I love umeboshi paste and use it a lot with rice and green vegetables like cabbage and kale, and also in making sauces for vegetables and beans. But whole umeboshi plums are even better. Yes, buying a tub of them seemed a bit expensive, but they are beautiful. And well worth it. Thank you Clearspring for making it possible for us to enjoy such a delicious and (for me at least) such an indispensable ingredient, made with so much skill and traditional knowledge.
The photo/description of the product needs to be updated to reflect that these are no longer Kosher certified
Hi Esther, thank you for taking the time to leave a review and flag this up. The 1kg pack image has now been updated. Apologies for any inconvenience caused.
really nice, tasty and juicy umeboshi plums. couldn't find them anywhere in the shops, but clearspring got me covered :)
I couldn’t find umeboshi in my local Asian shops. Clearspring umeboshi are with shiso, taste great, very juicy and good value.
I've enjoyed umeboshi since my first visit to japan quite a few years ago. Clearspring umeboshi are unquestionably the best I've found in the UK. They're sharp and salty, just as they should be, without artificial flavouring as some are (even of Japanese origin), making a perfect accompaniment to rice as part of a Japanese meal. I use other Clerspring products and now know where to go for umeboshi.