Clearspring Organic Japanese Umeboshi Plums 200g
Clearspring Organic Japanese Umeboshi Plums are tart, tangy, salt pickled ume plums that are a concentrated food, so only a small amount is needed.
- Low in sugar.
- A source of protein.
- Fat & saturated fat free.
Are umeboshi plums good for you?
They have long been a vital part of Japanese cuisine and folk medicine. When taken alone, umeboshi flesh has been traditionally used as a digestive tonic.
How long do Japanese pickled plums last?
They harvest their fruit towards the end of June when it is partially ripe and the juice still acid enough to give the desired tartness to the pickles. Picked too early, and the pickles remain hard, whilst picked later when fully ripe, produces mushy, tasteless pickles. After harvesting they soak the fruit overnight to remove any bitterness, then pack it in barrels with layers of salt and leave it to pickle for a few weeks. The secret of the pickling process, they say, is to allow the beneficial lactic-acid-forming bacteria to develop before other competing bacteria gain a hold. The right amount of salt - lactic-acid bacteria are salt-tolerant whilst many other species are not - and a cool, dark place for pickling, are critical to this process. Around late July, when pickling is complete, they dry their Umeboshi on trays in the sun and then carry out a second, shorter pickling in the brine of pickled leaves of the fragrant red Shiso herb which gives Umeboshi their characteristic crimson colour and spicy flavour.
Small pieces of Clearspring Organic Japanese Umeboshi Plums add zest to sushi and rice balls and can be rubbed onto cooked sweetcorn or used in other dishes.
Japanese Ume Plums* (79%), Sea Salt, Shiso (Perilla) Leaves* (6%).
|Typical values||g per 100g|
|of which saturates:||< 0.1|
|of which sugars:||1|
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