Large, high-grade Kishu Nanko ume pickled with no coloring & no additives. Shiraboshi ume are old-fashioned, sour, imperfect umeboshi pickled with only salt and nothing extra at all. The taste is extremely sour, and you can enjoy the true flavor of high-grade umeboshi.
In contrast to the plump texture from the thick flesh of large Nanko ume, these additive-free umeboshi are characterized by an intense sourness! We carefully select fully ripe ume with soft flesh. If you don't care for sweet umeboshi, or you are looking for Kishu Nanko ume made without seasoning liquid, please give these a try.
Unlike honey-pickled or ordinary seasoned umeboshi, it has about 20% salt and strong sourness & saltiness, so it goes outstandingly well with white rice! It is also well received as mail-order gourmet food.
Of course with ochazuke, or placed on piping-hot rice as an accompaniment, please indulge in the true flavor of additive-free umeboshi. We also recommend adding umeboshi to kombu tea for ume kombu tea♪
Umeboshi are a pickle made by salting ume fruit, drying them in the sun, and then soaking them in ume vinegar to soften the flesh ■Reason for imperfect status: surface scratches that occurred while making regular products, variation in size, and so on.

Ingredients・Components

Ingredients: Ume (from Kishu), pickling ingredients (salt) Salt content approx. 20%

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Brand	Ume Kaisen
Product Size	23.19 x 19 x 15.6 cm; 1.2 kg
Production Area (Prefecture)	Wakayama Prefecture
By Theme	A Mother's Day Feast
Product Type	Dry
Manufacturer	Ume Kaisen
Country of Origin	Japan
Usage Occasion	Celebration
Item Weight	1.2 Kilograms

A traditional sour, imperfect umeboshi pickled with only salt. Ume ideal for ochazuke or as an accompaniment to rice

This additive-free umeboshi is Kishu Nanko ume recommended for those who dislike sweet umeboshi.

Large premium Kishu Nanko ume pickled with no coloring & no additives.

Shiraboshi ume is a traditional sour, imperfect umeboshi pickled with only salt, using nothing extra at all.

The taste is very sour, and you can enjoy the true flavor of premium umeboshi.

※Umeboshi is a pickle made by salting ume fruit, drying it in the sun, and then soaking it further in ume vinegar to soften the flesh

■Reason for imperfect: items whose surface was scratched while making regular products, variation in size, and so on.

If you dislike sweet umeboshi or are looking for Kishu Nanko ume made without seasoning liquid, please give it a try.

Traditional umeboshi pickled with only salt

An additive-free umeboshi characterized by intense sourness

Despite the plump texture from the thick flesh of large Nanko ume, this additive-free umeboshi is characterized by intense sourness! Fully ripe ume with soft flesh are carefully selected. If you dislike sweet umeboshi or are looking for umeboshi made without seasoning liquid, please give it a try.

Despite the plump texture from the thick flesh of large Nanko ume, this additive-free umeboshi is characterized by intense sourness!

■Reason for imperfect: items whose surface was scratched while making regular umeboshi products, variation in size, and so on.

Despite the plump texture from the thick flesh of large Nanko ume, this additive-free umeboshi is characterized by intense sourness!

Fully ripe ume with soft flesh are carefully selected.

If you dislike sweet umeboshi or are looking for Kishu Nanko ume made without seasoning liquid, please give it a try.

Unlike honey-pickled or ordinary seasoned umeboshi, it has about 20% salt and strong sourness & saltiness, so it goes outstandingly well with white rice!

It is also well received as mail-order gourmet food.

Of course with ochazuke, or placed on piping-hot rice as an accompaniment, please indulge in the true flavor of additive-free umeboshi.

We also recommend adding umeboshi to kombu tea for ume kombu tea♪

• We also recommend these umeboshi. (such as honey Nanko ume and reduced-salt shiso umeboshi)