Umeboshi plums are sharp, tangy, salty pickled Japanese plums that have long been a vital part of Japanese food and traditional medicine.
Shirakiku Japanese Umeboshi plums are made simply from Ume (japanese plums), salt and red shiso herb. They are a common filling in onigiri (rice balls).
Food Fact: Umeboshi plums are considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. The citric acid acts as an antibacterial, helps to increase saliva production and assists in the digestion of rice
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- Plum
- Salt
- Monosodium glutamate
- Potassium sorbate
- FD&C red no.40 (allura red)
- FD&C yellow no.6 (sunset yellow fcf)
Try tossing freshly cooked pasta with a little butter and topping with some pitted and minced umeboshi.
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