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Bio / Ecological
Bio / Ecological
Net weight:
Organic Japanese umeboshi plums from Clearspring, also known as pickled and salty Japanese plums, are a traditional Japanese delicacy enjoyed throughout the country and famous for its unique sour flavor.
Our organic umeboshi plums are a flavor revelation, offering a concentrated explosion of flavors that combine bitter, salty, and sour with a fruity touch.
How are they made?
Organic Japanese umeboshi plums from Clearspring are grown in Wakayama, the most well-known ume growing area in Japan, by a fourth-generation family of artisan producers on a mountain farm. Once harvested, our ume plums are sprinkled with unrefined sea salt and left to pickle for up to a week until fully pickled. Once they are perfect, the plums are sun-dried for three days and regularly inspected and turned by hand to ensure they are completely dry.
After the drying process, the plums mature in barrels for several months, which is one of the secrets to the incredible flavor and quality of our Organic Umeboshi. Once they have matured to perfection, a mixture of shiso leaves and stems is added, they are massaged with salt, and seasoned with a bit of ume plum brine. The shiso gives our Umeboshi an additional touch of flavor and its beautiful pink-red color.
The strong flavor of our organic umeboshi plums means they can be used in moderation. A small piece can add flavor to sushi and rice balls and can be rubbed on cooked sweet corn or used in other dishes. Taken alone, umeboshi has traditionally been considered a digestive tonic.
Net weight:
Organic Japanese umeboshi plums from Clearspring, also known as pickled and salty Japanese plums, are a traditional Japanese delicacy enjoyed throughout the country and famous for its unique sour flavor.
Our organic umeboshi plums are a flavor revelation, offering a concentrated explosion of flavors that combine bitter, salty, and sour with a fruity touch.
How are they made?
Organic Japanese umeboshi plums from Clearspring are grown in Wakayama, the most well-known ume growing area in Japan, by a fourth-generation family of artisan producers on a mountain farm. Once harvested, our ume plums are sprinkled with unrefined sea salt and left to pickle for up to a week until fully pickled. Once they are perfect, the plums are sun-dried for three days and regularly inspected and turned by hand to ensure they are completely dry.
After the drying process, the plums mature in barrels for several months, which is one of the secrets to the incredible flavor and quality of our Organic Umeboshi. Once they have matured to perfection, a mixture of shiso leaves and stems is added, they are massaged with salt, and seasoned with a bit of ume plum brine. The shiso gives our Umeboshi an additional touch of flavor and its beautiful pink-red color.
The strong flavor of our organic umeboshi plums means they can be used in moderation. A small piece can add flavor to sushi and rice balls and can be rubbed on cooked sweet corn or used in other dishes. Taken alone, umeboshi has traditionally been considered a digestive tonic.
