Available in 500g, 1kg, 5kg containers

The producer is also situated in hillsides of Wakayama Prefecture. They are related to the “Birthplace of Nanko Ume”. Nanko Ume is a premium variety of plum native to Wakayama Prefecture. It is characterized by its large size, thick flesh, and soft skin, and when made into umeboshi, it has a melt-in-your-mouth softness.
Currently, approximately 80% of their farm is organically grown. Growing plums organically is a time-consuming and labor-intensive business. It takes years to prepare the soil, create homemade organic fertilizer, and fight weeds year-round. Through these efforts, they transform the soil into rich, healthy soil filled with living microorganisms. The plum trees on our farm are rich in nutrients, growing healthy and strong, and producing large, plump plums every year. Creating healthy soil maintains a favorable environment for their farm. They believe the foundation of umeboshi making is soil.

Umeboshi and umeboshi paste are lively and versatile seasonings that add a pleasant tartness to salad dressings, cooked vegetables, and sauces. Umeboshi is also commonly served in Japan as a condiment with rice, or tucked inside a rice ball wrapped with nori. In the summer, thick cucumber rounds spread thinly with umeboshi paste are a cooling treat. Sparingly spread on cooked sweet corn, it is a delicious, healthful alternative to butter and salt. Umeboshi also goes well with members of the cabbage family, including broccoli, kale, and cauliflower.

When using whole pickled plums, it is usually necessary to remove the pit and mince the flesh before adding it to recipes. As a more convenient option, Mitoku Umeboshi Paste can be substituted for umeboshi in virtually any recipe.

The shiso leaves that are often packaged with umeboshi are also delicious when chopped and used as a seasoning inside nori rolls or when tossed in with steamed or sautéed vegetables.