Eden Umeboshi Paste, Pickled Ume Plum Puree, Traditional from Japan, 7 oz

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Eden Umeboshi Paste, Pickled Ume Plum Puree, Traditional from Japan, 7 oz

Regular Price: US$65.00

Special Price US$54.99

Availability: In stock

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Jams & Jellies & Sweet Spreads Jams & Jellies & Preserves

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Eden Umeboshi Paste

Traditional Japanese Pickled Ume Plum Puree

Eden Umeboshi Plums are made as they have been for thousands of years. Beneficial fermentation coupled with ume's array of organic acids creates this renowned functional food. Umeboshi are ideal for sushi and rice balls. They lend sour tartness to dressings, dips, sauces, and marinades. Prized as an alkalizer and digestive aid, umeboshi help maintain acid/alkaline balance. Spread umeboshi paste on corn on the cob for an amazing treat.

Ancient, multi-step process pickled with red shiso leaf Perilla frutescens, pitted and pureed.
Traditional Japanese quality and taste.
Encourages healthy balance, good digestion, and cleansing.
No artificial coloring, preservatives, MSG, or flavorings.


Authentic Japanese Umeboshi Unripe green plums are pickled and infused with red shiso leaves. After being sun-dried they are aged for one year. The simple ingredients are plums, shiso leaf, and sea salt.	Traditional Production The plums are picked unripe in June when most acidic, washed and soaked overnight to remove bitterness. They are put in kegs with red shiso leaf and sea salt. The salt and heavy stones on the lid (pressure) draw juice from the plums which makes pickling brine in which they are kept for a month. Lactic acid bacteria flourishes. Plums are removed from the brine and sun dried for four to seven days, depending on weather. Red shiso imparts perilla-aldehyde and many phytonutrients, as well as a brilliant red color. Sun-dried plums are returned to the brine where they soak four or five more days, removed from the brine and placed in kegs to age for a year or more. Aged plums are pitted, pureed, and packaged.	Pure Ingredients – No MSG or Preservatives Umeboshi contain an array of beneficial organic acids that are bracing and purifying. Shiso Perilla frutescens is a member of the mint family, a small bush of dark red or green heart shaped leaves. Red leaves are called 'beefsteak' leaves.

Pickled, sun-dried, infused with red shiso (beefsteak) leaves, and aged for a year. Ideal for sushi and rice balls, they lend tartness to dressings, dips, and sauces. Japan's chicken soup in cold and flu season is okayu, a thin rice porridge with umeboshi. Made of the 'nanko' plum variety that is prized for its juicy pulp, delicious flavor, and high citric acid content. 'The king of alkaline foods', umeboshi plums are an ancient food used to balance and strengthen. Highly valued as a digestive aid.