Ingredients: Ume plums (82%), sea salt, red shiso (perilla) leaves (2%)
Due to its inherent saltiness, use sparingly.
Product volumes: 150ml, 500ml
It is the juice from the pickling of umeboshi, 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.
|Typical values||g per 100ml|
|of which saturates:||< 0.1|
|of which sugars:||0.7|
|Free of Added Alcohol|
I have been used to this seasoning ever since I was a small child, when my mother used it instead of vinegar to season green salads and green beans. It's one of my favourites. I use it as a condiment along with olive oil on plain rice and veggies, or (I know this is odd) as an addition to kukicha tea as a digestive remedy. I love the flavour (very salty with a hint of tanginess and perhaps a bit of a fermented note from the plums) and its bright pink colour. Very happy that it found its way to me all the way from Japan!
I find this is the most pleasant way of eating umeboshi! The plums are too much for me, so using this sauce on many dishes gives me the nourishment I need. I love it on chips!!
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