-
All Products
-
Loose Leaf Tea
-
Tea Bags
-
Tea Powder
-
Matcha
All Products
Japanese Tea
Japanese Seasoning
Japanese Sweets
Japanese Food
Japanese General Goods
Bulk, Deals & Gift Cards
-
YAMASAN KYOTOUJI
UMEBOSHI 150g(5.29oz)
$20.58 USD
Unit price perUMEBOSHI -SHISO HERB BLEND- Using The Premier Brand "KISHU NANKO-UME" 100%- Low Sodium, No Artificial Sweetener, No Chemical Color Additive 5.29oz
About this item
- Not only using the premier brand "Kishu Nanko-ume" 100%, but also using only the top grade(Grade A) of all Kishu Nanko-ume. Soft and juicy Umeboshi Plums. It is delicious with any Japanese foods, and also Umeboshi sauce goes well with Chicken fillet. You can make Umeboshi sauce for shabushabu, Umeboshi Miso Mayonnaise sauce for salad. It increases the variety of dishes as well as Japanese food.
- Dried plums are a common pickle in Japan that goes well with white rice. Dried plums in Japan, come in a variety of shapes and softness depending on where they are produced, but the soft and large plums are rich & tasty. Japanese people have their own favorite style of umeboshi, such as adding them to ochazuke or onigiri.
- Not so salty, tasty Japanese soft plum, Umeboshi. The plums, made in the fullness of nature, have a soft and melty skin. The sun-drying, harvesting, and pickling processes are all done by hand.
- Umeboshi from Wakayama prefecture in Japan. This umeboshi is produced in Wakayama Prefecture, as known as a land of mountains and water where the hometown of dried plums in Japan.
- In March, the Plum Blossom Festival is a common event in Japan. At the festival, many plum dishes are served. The aroma of plum blossoms fills the air, and the season of plum blossoms reminds Japanese people that spring will soon be here.
Like Homemade, Soft Nanko-Umeboshi from Wakayama
Umeboshi has been a hand-made tsukemono in every home of the Japanese. It can be stored for long periods of time.
It takes a lot of time and effort to make tasty and juicy pickled plums.
Try some of the delicious pickled plums from Wakayama Prefecture.
How to make Umeboshi & Tuna pasta with basil.
1.Softly squeeze out the extra water of tuna flakes.
2.Remove the umeboshi's seed, and tear it off to small pieces.
3.Slice the basil leaves thinly.
4.Boil the pasta in plenty of salted water and raise it in a colander.
Mix the boiled pasta with tuna flakes, umeboshi, soy sauce, and sesame oil in a bowl.
5.Put it on the plate, and add the sliced basil leaves on the top.
6.Sprinkle black pepper, and enjoy Japanese taste pasta!
INGREDIENTS
- Pasta 160g
- Salt 16g
- Tuna flakes 80g
- Umeboshi 1piece
- Green shiso(or Basil) 5 leaves
- Soy sauce 1~2Tsp.
- Sesame oil 2Tsp.
- Black pepper A little
How to make : Japanese Soft Plum Umeboshi Onigiri. ~Umeboshi rice ball~
• Cook the rice in a rice cooker. Clean hands and put water and a little salt on.
(Wear nylon gloves if you do not want to use your hands directly.)
• Place 1 cup of rice on your hands and place a umeboshi inside. And make a round shape as if you were forming a ball. If you like, make it a triangle, heart shape, or other fun shapes.
• Since the rice is very hot, it's easier to make it by tossing it lightly while mixing the air.
Finally, wrap the onigiri with Japanese Seaweed Nori .
Sweet Plum Umeboshi sauce
• Pasted Umeboshi 2 pieces • Cooking sake 1.5 Table sp. • Mirin 2 Table sp. • Soy sauce 2 Tea sp. • Sugar 1Tea sp. • Sesame oil 2 Tea sp. • Wasabi 1Tea sp.
Umeboshi dried plum is a sour and juicy Japanese plum pickle. It can be used in Ume sushi rolls or simply as a topping. The sour and refreshing taste is recommended as a garnish for dishes.
Other Recipes:
Ume-sushi rolls, Umeboshi soured-Salad, Grilled Chicken with Ume paste, Umeboshi Chazuke, Umeboshi dressing.
Nanko-Umeboshi
Wakayama Prefecture, where Umeboshi is produced, is surrounded by fresh water and shining mountains. The Kii Mountain Range, a World Heritage Site where gods are said to dwell in rocks, and Koya-san, the holy land founded by Kukai, known as the City in the Sky, are some of the many mystical places.
Product details
UMEBOSHI -SHISO HERB BLEND- Using The Premier Brand "KISHU NANKO-UME" 100%- Low Sodium, No Artificial Sweetener, No Chemical Color Additive 5.29oz
About this item
- Not only using the premier brand "Kishu Nanko-ume" 100%, but also using only the top grade(Grade A) of all Kishu Nanko-ume. Soft and juicy Umeboshi Plums. It is delicious with any Japanese foods, and also Umeboshi sauce goes well with Chicken fillet. You can make Umeboshi sauce for shabushabu, Umeboshi Miso Mayonnaise sauce for salad. It increases the variety of dishes as well as Japanese food.
- Dried plums are a common pickle in Japan that goes well with white rice. Dried plums in Japan, come in a variety of shapes and softness depending on where they are produced, but the soft and large plums are rich & tasty. Japanese people have their own favorite style of umeboshi, such as adding them to ochazuke or onigiri.
- Not so salty, tasty Japanese soft plum, Umeboshi. The plums, made in the fullness of nature, have a soft and melty skin. The sun-drying, harvesting, and pickling processes are all done by hand.
- Umeboshi from Wakayama prefecture in Japan. This umeboshi is produced in Wakayama Prefecture, as known as a land of mountains and water where the hometown of dried plums in Japan.
- In March, the Plum Blossom Festival is a common event in Japan. At the festival, many plum dishes are served. The aroma of plum blossoms fills the air, and the season of plum blossoms reminds Japanese people that spring will soon be here.
Like Homemade, Soft Nanko-Umeboshi from Wakayama
Umeboshi has been a hand-made tsukemono in every home of the Japanese. It can be stored for long periods of time.
It takes a lot of time and effort to make tasty and juicy pickled plums.
Try some of the delicious pickled plums from Wakayama Prefecture.
How to make Umeboshi & Tuna pasta with basil.
1.Softly squeeze out the extra water of tuna flakes.
2.Remove the umeboshi's seed, and tear it off to small pieces.
3.Slice the basil leaves thinly.
4.Boil the pasta in plenty of salted water and raise it in a colander.
Mix the boiled pasta with tuna flakes, umeboshi, soy sauce, and sesame oil in a bowl.
5.Put it on the plate, and add the sliced basil leaves on the top.
6.Sprinkle black pepper, and enjoy Japanese taste pasta!
INGREDIENTS
- Pasta 160g
- Salt 16g
- Tuna flakes 80g
- Umeboshi 1piece
- Green shiso(or Basil) 5 leaves
- Soy sauce 1~2Tsp.
- Sesame oil 2Tsp.
- Black pepper A little
How to make : Japanese Soft Plum Umeboshi Onigiri. ~Umeboshi rice ball~
• Cook the rice in a rice cooker. Clean hands and put water and a little salt on.
(Wear nylon gloves if you do not want to use your hands directly.)
• Place 1 cup of rice on your hands and place a umeboshi inside. And make a round shape as if you were forming a ball. If you like, make it a triangle, heart shape, or other fun shapes.
• Since the rice is very hot, it's easier to make it by tossing it lightly while mixing the air.
Finally, wrap the onigiri with Japanese Seaweed Nori .
Sweet Plum Umeboshi sauce
• Pasted Umeboshi 2 pieces • Cooking sake 1.5 Table sp. • Mirin 2 Table sp. • Soy sauce 2 Tea sp. • Sugar 1Tea sp. • Sesame oil 2 Tea sp. • Wasabi 1Tea sp.
Umeboshi dried plum is a sour and juicy Japanese plum pickle. It can be used in Ume sushi rolls or simply as a topping. The sour and refreshing taste is recommended as a garnish for dishes.
Other Recipes:
Ume-sushi rolls, Umeboshi soured-Salad, Grilled Chicken with Ume paste, Umeboshi Chazuke, Umeboshi dressing.
Nanko-Umeboshi
Wakayama Prefecture, where Umeboshi is produced, is surrounded by fresh water and shining mountains. The Kii Mountain Range, a World Heritage Site where gods are said to dwell in rocks, and Koya-san, the holy land founded by Kukai, known as the City in the Sky, are some of the many mystical places.