The Ume apricot, whose brine also provides Ume Su vinegar, is grown in Japan and has a strong and slightly sour taste. It undergoes lactic acid fermentation for approximately one month in sea salt brine, with Shiso leaves providing a beautiful red colour. Read more.
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Organic Umeboshi plums
The Ume apricot, whose brine also provides Ume Su vinegar, is grown in Japan and has a strong and slightly sour taste. It undergoes lactic acid fermentation for approximately one month in sea salt brine, with Shiso leaves providing a beautiful red colour. In Umeboshi, the Ume is offered as a whole fruit that can be cut into pieces; Umeboshi paste is the same product but in the form of a pulp that can be diluted.
Ingredients
umeboshi* (Prunus mume), shiso leaves* (Perilla frutescens), sea salt.
*from organic cultivation.
Nutritional information
| g/100 ml | 10g portion | % RI* | RI* | |
|---|---|---|---|---|
| Energy (kJ) | 181 | 18 | ||
| Energy (kcal) | 43 | 4 | 0.22 | 2000 |
| Fat | 0.30 | 0.03 | 0.04 | 70g |
| > of which saturates | 0.10 | 0.01 | 0.05 | 20g |
| > mono-unsaturates | 0.00 | 0.00 | ||
| > poly-unsaturates | 0.00 | 0.00 | ||
| Carbohydrates | 6.70 | 0.67 | 0.26 | 260g |
| > of which sugars | 0.10 | 0.01 |
