Special Cultivation Nanko Ume - 4 Years Matured Umeboshi 1kg (Product of Takeuchi Farm, Wakayama Prefecture)
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What is the 4 years Matured Nanko Umeboshi?
The home for Kishu Nanko-Ume is in Tanabe City and Nambu Town in Wakayama Prefecture. The 4 Years Matured Nanko-Ume received the special cultivation certification, under JAS (Japan Agricultural Standard).
At Takeuchi Farm, in order to deliver products safely and securely to the our customers, we use wood vinegar as a repellent; as well as garlic, fish and oyster as foliar application for pickling process. They are later soaked in mineral salt and dried under the sun.
This is the traditional sour 4 years matured umeboshi (with 18% salt content). Please enjoy the traditional taste of Umeboshi cultivated the old-fashioned way without chemicals or pesticides.
- What is JAS (Japan Agricultural Standard) Organic Certification?
- The Organic JAS (Japan Agricultural Standard) Certification is used to refer to agricultural crops produced without pesticides and chemical fertilizers.
Established by the Minister of agriculture, Forestry and fisheries, the Organic JAS logo is applied to agricultural products and processed foods conformed to the Organic JAS. Without the Organic JAS logo, products cannot be labelled as “organic”.
At Takeuchi Farm, we're devoted to using minimal amount of pesticides and chemical fertilisers to control problems with fruit trees without compromising the crop. In place of pesticide and chemical fertilisers, we use wood vinegar as a repellent; as well as garlic, fish and oyster as foliar application, in contrast with the standard cultivation in Wakayama Prefecture.
Get To Know Umeboshi, The Japanese Salted Plums
What is umeboshi? Umeboshi is a pickled plum that has a sour and salty flavor.
Because of its excessive benefits, umeboshi are loved by Japanese people even now.
Let's get to know umeboshi and learn how to eat it deliciously!
What is 3 Years Matured Umeboshi (Sannen Umeboshi)?
Sannen Umeboshi (three years matured Umeboshi) is a pickled raw plum with salt which carefully dried under the sun and processed thoroughly aged in a barrel for three years long.
Learn more about Sannen Umeboshi, the benefits and ways you can enjoy them to the fullest.
The umeboshi that are freshly done after being dried can taste really salty. After the maturing process, the sharpness in umeboshi will slowly fade away and the sourness turn mild.
The unique burst of umami flavour as well as the tartness of plum are sure to make an entrance. Weaves of salt and plum creates one rich flavour that increasingly tastes better year after year. Therefore, the gradual period of maturation results in different flavour from one to another.
The three years maturing process creates a unique flavour consisting of mild and rich sour and salty flavour. Among the available Umeboshi products in the market, the 4 year matured Umeboshi stands out not only for its taste but irreplaceable value.
additive-free and carefully matured
for 4 years with rich in
mineral natural salt.
Traditional taste of Umeboshi
It is deliciously sour and tasty. I was looking for a simple umeboshi that is versatile, tasty and soft in texture. Glad to say I found it! Thanks Takeuchi Farm for cultivating such glorious condiments.
Homemade flavor, better than store-bought
When I was a child, my grandmother used to make a batch of Umeboshi religiously every summer. I was looking for Umeboshi that would resemble that exact taste, and this product preserve the traditional taste of sourness and saltiness. The ones sold in regular supermarkets didn't stand a chance. This is treasure! I will definitely repurchase, thank you so much.
Umeboshi is good for bento (lunch box)
Having lunch boxes are a huge part of feeding my family at school or work. Since this Umeboshi contains no harmful additives, I can incorporate it into our meal plan with ease. Needless to say, this Umeboshi quickly became a staple to our daily lives, and reduced my everyday bento stress! If I can do this with my family, anyone can!
The amazing taste of Umeboshi
I was wondering how I can handle the sourness of Umeboshi, but this isn't overwhelming at all. I'm blown away by the tanginess of umeboshi combined with the natural sourness of the plum.
Manufacturer Introduction: Organic Kishu Nanko Ume
Tanabe City, Wakayama Prefecture is home of Kishu Nanko Ume. Built by Mr. Takeuchi, Takeuchi Farmers is committed to produce plums under a safe and secure environment.
At Takeuchi Farm, crops are produced without pesticides or chemicals. Therefore, natural insect repellent such as homemade liquid fertiliser composed of fish, crab, garlic, turmeric and more, are used on top of pyroligneous liquid.
Tanabe City, Wakayama Prefecture is blessed with temperate climate due to the presence of the Kuroshio Current- the warm northeasterly ocean current off the coast of Japan.
The high rainfall precipitations and long daylight makes it a suitable ground for growing plums. The high-quality plums are cultivated using medium-quality soil which absorbs much calcium during the growth period. "Uridani Ishi" is a stone common in this area which contains plenty of calcium necessary for plum growth.
Takeuchi Farm not only cultivates high quality plums using organic and traditional methods, but also involve hands-on in the entire process of packaging and shipping products to our consumers.
As plums are harvested in their unripe state in the morning, great care and deliberate skills are required to pick and sort them without causing any damage. The plums are usually divided into two standard sizes, small and large.
We are devoted to produce high quality plums and deliver carefully selected plums to our customers. We care significantly for the freshness of our products and will continue to explore creative ideas to transform Umeboshi into delicious juices, jams and wines.
|Product Name||Special Cultivation Nanko Ume - 4 Years Matured|
|Ingredients||Special Cultivation Nanko Ume (produced by Tanabe City, Wakayama prefecture)
|Net weight||1 kg|
|Storage Method||Refrigerate after opening.|
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