Ume su is a unique, vinegar-like seasoning with a savoury, salty and sour aroma. It is made from the juice of fermented ume fruits (a type of Japanese plum or apricot) and is delicious as a salad dressing or in combination with fried vegetables Read more.
In an active lifestyle, it is not always easy to prepare meals that are both tasty and nutritious. We often reach for ready-made seasonings that contain hidden additives, which can come at the expense of our vitality and natural balance. TerraSana Ume Su Organic offers the perfect, responsible solution. This organic, fermented seasoning supports your conscious lifestyle by instantly enriching dishes with a unique, vibrant aroma, without unnecessary additives.
Ume su, also known as umeboshi vinegar, is the liquid extract that is released during the traditional lactic acid fermentation of ume plums with shiso leaves and sea salt. Although it is used as vinegar, it is technically a concentrated juice with a naturally high salt content. This traditional fermentation method supports digestion and provides an alkalising effect in the body, making it an excellent and vital alternative to regular vinegar and salt in the kitchen.
| Energy (kJ) | 73 | kJ |
| Energy (kcal) | 17 | kcal |
| Protein total | 0.8 | g |
| Carbohydrates total | 3.4 | g |
| Sugars | 0.0 | g |
| Fat total | 0.0 | g |
| Fat saturated | 0.0 | g |
| Dietary fibre | 0.2 | g |
| Salt | 16.3 | g |
| Product specifications | |
| Brand | TerraSana |
| Content | 250 ml |
| Weight | 1.000 kg |
Ume fruits*, sea salt, shiso leaves*. * = from organic farming
Use TerraSana Ume Su to taste as a dressing over salads, in marinades, sushi rice, stir-fry dishes or as a replacement for salt and vinegar in various recipes. Because ume su is naturally salty, adding extra salt to your dish is usually not necessary.
Store in a cool and dry place. Due to the natural salt content (16.3 g per 100 g), use sparingly if on a low-salt diet. Country of origin: Japan (Non-EU). Manufacturer: TerraSana, Postbus 70, 2450 AB Leimuiden.
