*RESTOCK IN AUGUST* Umeboshi (Salt pickled plums)
300g
梅干し umeboshi is one of those simple, yet powerful “food as medicine” that has been part of the Japanese diet for hundreds of years.
These umeboshi are made from ume plums gleaned locally in the Mt.Daisen area. Ume (Prunus mume) are called plums in English, but they are actually cloer to an apricot. The process involves pickling in salt, drying in the sun and brining with shiso (purple perilla). This gives umeboshi the bright pink coloring.
Umeboshi is known to help with digestion, stomach aches, nausea, colds, bacterial infections, fatigue recovery, liver detox and balancing out the body’s ph.
It is especially a good salty food for farmers and others who work hard outside in the hot sun.
How to eat an umeboshi?
Firstly, watch out for the pits! Umeboshi is really intensely sour and salty, no joke. So you may not want to pop the whole thing in your mouth. Generally, it is eaten with rice, you can kind of break it up with you chopsticks as you go. Eat small pieces with every mouthful of rice. Other ways you can use it, is to mash it up and apply as marinade for meat, or mis with some oil and use as a dressing.
Umeboshi can be put in a mug with hot water as a drink first thing in the morning, or when you feel a cold coming on.
You can pop a umeboshi in your water bottle as a source of electrolytes for a natural energy drink.
Because they are so salty, it also has the ability to keep other foods from spoiling. That is why umeboshi is often seen inside an onigiri (rice ball) or sitting on a bed of rice in lunch boxes.
Ingredients
ume plums, salt, shiso (Japanese purple perilla)
~~ Made in the old volcanic lands of Mt. Daisen & the sea ~~
———
Shipping
Orders will be mailed out using re-used packaging material wherever possible, no fancy wrapping here!
International - please purchase at your own risk, we can not guarantee that it will not get held back at the border or that it will not accrue custom fees.
*Disclaimer*
You are responsible for your own health.
The content on this website is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. This information has not been evaluated by the food and drug administration.
Do not use the information found within this website to self-diagnose any medical conditions or treat any health problems or diseases. The information provided is not intended to prescribe or be taken as medical advice.
300g
梅干し umeboshi is one of those simple, yet powerful “food as medicine” that has been part of the Japanese diet for hundreds of years.
These umeboshi are made from ume plums gleaned locally in the Mt.Daisen area. Ume (Prunus mume) are called plums in English, but they are actually cloer to an apricot. The process involves pickling in salt, drying in the sun and brining with shiso (purple perilla). This gives umeboshi the bright pink coloring.
Umeboshi is known to help with digestion, stomach aches, nausea, colds, bacterial infections, fatigue recovery, liver detox and balancing out the body’s ph.
It is especially a good salty food for farmers and others who work hard outside in the hot sun.
How to eat an umeboshi?
Firstly, watch out for the pits! Umeboshi is really intensely sour and salty, no joke. So you may not want to pop the whole thing in your mouth. Generally, it is eaten with rice, you can kind of break it up with you chopsticks as you go. Eat small pieces with every mouthful of rice. Other ways you can use it, is to mash it up and apply as marinade for meat, or mis with some oil and use as a dressing.
Umeboshi can be put in a mug with hot water as a drink first thing in the morning, or when you feel a cold coming on.
You can pop a umeboshi in your water bottle as a source of electrolytes for a natural energy drink.
Because they are so salty, it also has the ability to keep other foods from spoiling. That is why umeboshi is often seen inside an onigiri (rice ball) or sitting on a bed of rice in lunch boxes.
Ingredients
ume plums, salt, shiso (Japanese purple perilla)
~~ Made in the old volcanic lands of Mt. Daisen & the sea ~~
———
Shipping
Orders will be mailed out using re-used packaging material wherever possible, no fancy wrapping here!
International - please purchase at your own risk, we can not guarantee that it will not get held back at the border or that it will not accrue custom fees.
*Disclaimer*
You are responsible for your own health.
The content on this website is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. This information has not been evaluated by the food and drug administration.
Do not use the information found within this website to self-diagnose any medical conditions or treat any health problems or diseases. The information provided is not intended to prescribe or be taken as medical advice.
300g
梅干し umeboshi is one of those simple, yet powerful “food as medicine” that has been part of the Japanese diet for hundreds of years.
These umeboshi are made from ume plums gleaned locally in the Mt.Daisen area. Ume (Prunus mume) are called plums in English, but they are actually cloer to an apricot. The process involves pickling in salt, drying in the sun and brining with shiso (purple perilla). This gives umeboshi the bright pink coloring.
Umeboshi is known to help with digestion, stomach aches, nausea, colds, bacterial infections, fatigue recovery, liver detox and balancing out the body’s ph.
It is especially a good salty food for farmers and others who work hard outside in the hot sun.
How to eat an umeboshi?
Firstly, watch out for the pits! Umeboshi is really intensely sour and salty, no joke. So you may not want to pop the whole thing in your mouth. Generally, it is eaten with rice, you can kind of break it up with you chopsticks as you go. Eat small pieces with every mouthful of rice. Other ways you can use it, is to mash it up and apply as marinade for meat, or mis with some oil and use as a dressing.
Umeboshi can be put in a mug with hot water as a drink first thing in the morning, or when you feel a cold coming on.
You can pop a umeboshi in your water bottle as a source of electrolytes for a natural energy drink.
Because they are so salty, it also has the ability to keep other foods from spoiling. That is why umeboshi is often seen inside an onigiri (rice ball) or sitting on a bed of rice in lunch boxes.
Ingredients
ume plums, salt, shiso (Japanese purple perilla)
~~ Made in the old volcanic lands of Mt. Daisen & the sea ~~
———
Shipping
Orders will be mailed out using re-used packaging material wherever possible, no fancy wrapping here!
International - please purchase at your own risk, we can not guarantee that it will not get held back at the border or that it will not accrue custom fees.
*Disclaimer*
You are responsible for your own health.
The content on this website is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. This information has not been evaluated by the food and drug administration.
Do not use the information found within this website to self-diagnose any medical conditions or treat any health problems or diseases. The information provided is not intended to prescribe or be taken as medical advice.