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Japanese umeboshi plums
Umeboshi plums are salt-pickled Japanese pluims. Umeboshi are one of the most amazingly delicious things you can imagine. The deep maroon-pink colour is offset by a rounded piquancy that's tart yet sweet, very salty and quite fruity all at the same time.
Umeboshi are made by pickling unique Japanese ume plums with sea salt, then sun-drying and returning to the pickling juice. The vibrant pink colour of umeboshi comes from red shiso (perilla) leaves, which are pickled togther with the ume. Red shiso is a mineral-rich herb, partuclarly high in iron. As well as giving umeboshi their beautiful colour, shiso adds minerals to the high vitamin C content of the ume.
Umeboshi don't just taste astonishingly good; they're also incredibly healthy. They're soothing for all sorts of stomach problems. Umeboshi are also reported to help counteract fatigue, increase endurance, and stimulate the liver and kidneys to help dissolve and expel toxins. In this way, they help the body purify the blood. It's these powerful antibacterial properties that also make umeboshi stop rice from going off, a fact used since ancient time to prevent food poisoning. Umeboshi's alkalinising effect make them a great general tonic.
Manufacturer: Clearspring
Ingredients: Japanese ume plums (80%), sea salt(18%), shiso (perilla) leaves (2%).
Net weight: 200 g.
Origin: Japan
No genetecally modified ingredientes
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