whole umeboshi
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Description
Yang Tse Whole Umeboshi is a pickle of ume (a Japanese variety of plum also called Japanese apricot) that is dried, salted in barrels, and weighed on top to squeeze the juice out of it. The color of the pickle is brown, but it is customary to dye it red using a herb called akajiso. The umeboshi is spherical in shape and its texture varies from smooth to very rough. This has a very sour and salty taste.
Intake mode
It is recommended to taste directly, preferably on an empty stomach. However, due to its intense flavor it can be consumed with other foods and drinks.
Storage conditions
Store in a cool, dry place.
Ingredients
Umé plums (72.6%), Sea salt (17%), Umeboshi vinegar (10.4%), Shiso.
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