Umeboshi People's Day

These umeboshi have an 8% salt, which classifies them as umeboshi standard. The practical packaging tray prevents the plums squash under its own weight losing the juice. It is plum ume, salted, in brine, which are but the fruit of the tree Prunus mune, and have a reddish brown colour.

The practical tray packaging prevents the plums from crushing under their own weight, losing their juice. These are salted pickled ume plums, which are nothing but the fruits of the Prunus mune tree, and have a reddish-brown color.

These umeboshi have 13% Salt. The practical pan packaging prevents plums from crushing under their own weight losing juice. These are tasty umeboshi that are obtained by salting the ripe raw plums so that they do not crumble, then desalting the dried Kishu Nanko umeboshi with the original technology and adding the shiso. In fact, in this tray you will also find whole leaves of shiso.

It is plum ume, salted, in brine, which are but the fruit of the tree Prunus mune, and have a reddish brown colour, and have a good content of beta-carotene. You can use it as a filling for onigiri, sushi, or even on the cooked rice. They were also called “the plums of miracles” because they have properties truly extraordinary not only in power but also to improve the resistance to physical effort, typically in gymnastic activities. The ancient japanese masters collect this variety of apricots when they are still green, in the month of June, when the content of acid, the cyclic is at its maximum, and after having washed the fruit fresh and ripe, put them in the infusion in the fresh water to remove the bitter taste typical of this type of plum.

Also in the case of this pasta, plum umeboshi, Kaneku offers, as always, high-quality products. The pulp of plums umeboshi is produced from plums, the river's water quality.

It is plum ume, salted, in brine, which are but the fruit of the tree Prunus mune, and have a reddish brown colour, and have a good content of beta-carotene. You can use it as a filling for onigiri, sushi, or even on the cooked rice. They were also called “the plums of miracles” because they have properties truly extraordinary not only in power but also to improve the resistance to physical effort, typically in gymnastic activities. The ancient japanese masters collect this variety of apricots when they are still green, in the month of June, when the content of acid, the cyclic is at its maximum, and after having washed the fruit fresh and ripe, put them in the infusion in the fresh water to remove the bitter taste typical of this type of plum.