Product shape:	Sharp
size:	1000g

product shape	Sharp
package weight	1.06 kilograms
quantity	1
brand	plum boys

Umeboshi (sun-dried salt) 18% salt content 1000g
Ingredients: Fully-ripened Nanko plums, sun-dried salt Shelf life: Approximately 2 years Stored at room temperature, avoiding high temperatures, high humidity and direct sunlight. Nanko plums are pickled in salt only, making this a traditional sour and salty umeboshi. The umeboshi has small scratches on the surface due to the fully ripened ume, which have received nutrients from the tree and have fallen naturally until just before the umeboshi. Only ripe plums and natural salt are used, and no additives are used. You can enjoy the fruity taste of fully ripe Kishu Nanko Ume, which has large grains and a soft skin.
Nanko plums are harvested at a farm that has been in business for five generations since the Meiji era. It goes well with rice balls, rice porridge, somen noodles, and udon noodles, as well as eating as it is. It's not sweet, so you can use it in any dish with other ingredients.

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brand	plum boys
packing size	21.6 x 21.6 x 7.9cm; 1.06kg
Product type	Sharp
Maker	Umehikari Co., Ltd.
Product weight	1.06 Kilograms

How Ume Boys Umeboshi is made

[Focus on cultivation] I have been a plum farmer since 1902 in Minabe Town, Wakayama Prefecture, the birthplace of Nanko Ume. I try to revitalize the trees from the soil using organic compost.	[Focus on ripe plums] We use naturally-ripened Kishu Nanko Ume plums. By using fully ripened plums, the umeboshi skin will be plump and soft. Another characteristic of fully ripe plums is that you can feel the original sweetness of the plums.	[Focus on salt pickling] Ripe plums begin to bruise the same day they are ripe, so they are pickled in salt the same day they fall. We use sun-dried salt that contains plenty of minerals. After about a month, when the plum vinegar has risen, the pickling is complete.	[Commitment to aging] After that, it is returned to the dark place again, and it is aged for one year and waits for the salt to become familiar with the plum. By going through this aging period, it is finished in a mellow umeboshi.