150 g
- made from 1 year matured umeboshi puree
- fermented
- boilded down with sugar
- extraordinary combination of sweetnees + sourness + salt in comparison to normal umeboshi pastes
- broad variations of use
Description Umeboshi paste, sweet and sour
Umeboshi are a Japanese fruit that botanically is defined between plums and apricots. They are fermented with salt, so lactic acid fermentation takes place. After fermentation the umeboshi taste very salty and very sour. You can also describe them as a kind of "salt plums". The word "ume" means plums,"boshi" means "dried".
This umeboshi paste is a rarity as very few umeboshi pastes in Japan contain sugar. It is made from umeboshi puree that has been matured for 1 year boiled down with sugar over low heat. Because of the sugar its taste is balanced between sweetness and sourness, the saltiness is reduced compared to other umeboshi pastes. This gives you the opportunity to use it in a variety of ways.
Use
In Japan umeboshi are often eaten as a snack. They are also used in Japanese onigiris as an ingredient.
- Like the Japanese on rice or in onigiris
- To salad dressings
- As an ingredient of savoury sauces
- To pork meat
- To cheese
- And quite daring too with white chocolate
Ume fruit paste
Delivery within 3-5 days
Origin: Japan
Ingredients: sugar, umeboshi (umeboshi, salt)
Allergens: none
| Nutritional values | per 100 g |
|---|---|
| energy | 1025 kJ / 245 kcal |
| fat | 0.4 g |
| saturated with it | 0 g |
| carbohydrates | 60 g |
| of which sugars | 54.8 g |
| protein | 0.3 g |
| salt | 10 g |
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek
