Organic Umeboshi Apricots

Ume fruits, pickled with sea salt and fermented with lactic acid, are real treasures of Japanese cuisine. Lactic acid fermentation is a process that is thousands of years old and is particularly appreciated in Japan. The speciality is also sometimes called "salt plum", but botanically the fruit is related to apricots.

The carefully selected, ripe fruits are allowed to mature in wooden barrels for a long time in order for them to develop that unmistakable taste.

Usage tips: Take your salad dressings, vegetable dishes or sauces to a whole new level by adding pickled ume. You can also enjoy them on their own as an accompaniment with rice or onigiri sushi.