We start with our whole umeboshi plums—deeply salty, tart, and full of character—and simply remove the pits. What remains is a smooth, ready-to-use paste that carries the same depth and intensity as the whole fruit, just in another form.
Use it straight from the jar: spread into sushi rolls, tuck into onigiri, or whisk with oil and your favorite vinegar for a bright, lively dressing. Add a splash of water to thin, stir into marinades for depth, or into mayonnaise for an instant ume-naise that somehow goes with everything.
Net wt 4.5oz / $23.50
Ingredients: ume plums, sea salt, red shiso leaves
Keep in a cool place, avoid direct sun.
