Umeboshi Plum Organic

Ume apricots (whose brine juice also makes Ume Su vinegar), grown in Japan, have a strong, tangy flavor. It undergoes lactic fermentation for about a month in a sea salt brine, with Shiso leaves giving it its beautiful red color. In Umeboshi, Ume is presented as whole fruit to be cut into small pieces; Umeboshi-Past is exactly the same product but in the form of a paste to be diluted.