The traditional Ume Su is the red juice of pickled Umeboshi plums and shiso leaves. Due to its slightly acidic flavor, it can be used as a substitute for vinegar. The Ume Su is very salty, so there is no need to add salt to your preparation. Ume Su is less acidic than conventional vinegar. UmeSu is called vinegar (Su = vinegar), but strictly speaking it is the acidic brine of lactic fermentation. Therefore, its acidity is 4°. Ume Su has a characteristic refreshing and exquisite salty flavor.

Ingredients:

umeboshi* (Prunus mume), sea salt, shiso* (Perilla frutescens).

*from organic farming

Nutritional information (100ml):

• Energy 96 kJ/23 kcal
• Fat 0 g
• of which saturated fatty acids 0 g
• of which monounsaturated fatty acids 0 g
• of which polyunsaturated fatty acids 0 g
• Carbohydrates 1.3 g
• of which sugars 1.3 g
• Fiber 1.7 g
• Protein 0.5 g
• Salt 26.0 g

Directions for use:

Ume Su is used in vinaigrettes, vegan mayonnaise, pickles... Its flavor also pairs well with roasted vegetables, rice, couscous or pasta, and enhances the taste of tofu. It is also delicious as a seasoning for potato chips. Would you like to prepare a salad dressing in the blink of an eye? A few drops of a mixture of both types of vinegar (Ume and Genmai) and a teaspoon of olive oil are the answer!