Large, high-quality Kishu Nanko plums are pickled without coloring and additives. Shiraboshi Ume is an old-fashioned sour pickled plum that is pickled only with salt without using anything extra. The taste is very sour, and you can enjoy the original taste of high-grade umeboshi.
This additive-free umeboshi is characterized by its strong sourness, contrary to the thick and plump texture of the large Nanko plums! We carefully select ripe plums with soft flesh. If you don't like sweet pickled plums, or if you're looking for Kishu Nanko plums that don't use seasoning liquid, please try this.
Unlike honey-pickled or ordinary seasoned umeboshi, it has a salt content of about 20% and is sour and salty, so it goes well with white rice! It is also popular as a back-order gourmet.
Enjoy the original taste of additive-free umeboshi, not only in ochazuke, but also with hot rice. We also recommend adding umeboshi to kombucha to make umekombucha.
Umeboshi is a pickle made by salting plums, drying them in the sun, and then soaking them in plum vinegar to soften the flesh. variation, etc.

Raw materials/ingredients

Ingredients: Ume (produced in Kishu), pickled ingredients (salt), about 20% salt

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brand	plum seafood
product size	23.19 x 19 x 15.6cm; 1.2kg
Production area (prefecture)	Wakayama Prefecture
by theme	mother's day treat
Product type	dry
Maker	plum seafood
Country of Origin	Japan
Use scene	celebration
Product weight	1.2 Kilograms

It is an old-fashioned sour pickled plum (umeboshi) pickled only in salt. Plums perfect for ochazuke and rice

Additive-free Umeboshi is Kishu Nanko Ume, recommended for those who don't like sweet Umeboshi.

Large, high-quality Kishu Nanko plums are pickled without coloring and additives.

Shiraboshi Ume is an old-fashioned sour pickled plum that is pickled only with salt without using anything extra.

The taste is very sour, and you can enjoy the original taste of high-grade umeboshi.

*Umeboshi is a pickle made by pickling plums in salt, drying them in the sun, and then soaking them in plum vinegar to soften the flesh.

■Reason for reason: Some scratches on the surface when making genuine products, variations in size, etc.

If you don't like sweet pickled plums, or if you're looking for Kishu Nanko plums that don't use seasoning liquid, please try this.

Old-fashioned umeboshi pickled only in salt

Additive-free umeboshi with strong sourness

This additive-free umeboshi is characterized by its strong sourness, contrary to the thick and plump texture of the large Nanko plums! We carefully select ripe plums with soft flesh. If you don't like sweet umeboshi, or if you're looking for umeboshi that doesn't use seasoning liquid, please try it.

This additive-free umeboshi is characterized by its strong sourness, contrary to the thick and plump texture of the large Nanko plums!

■Reason for reason: The surface of the umeboshi was scratched when making the original umeboshi, and the size of the umeboshi varies.

This additive-free umeboshi is characterized by its strong sourness, contrary to the thick and plump texture of the large Nanko plums!

We carefully select ripe plums with soft flesh.

If you don't like sweet pickled plums, or if you're looking for Kishu Nanko plums that don't use seasoning liquid, please try this.

Unlike honey-pickled or ordinary seasoned umeboshi, it has a salt content of about 20% and is sour and salty, so it goes well with white rice!

It is also popular as a back-order gourmet.

Enjoy the original taste of additive-free umeboshi, not only in ochazuke, but also with hot rice.

We also recommend adding umeboshi to kombucha to make umekombucha.

• The pickled plums here are also recommended. (Honey, Nanko Ume, low-salt Shiso Ume, etc.)