Organic 3 Years Matured Nanko Ume Umeboshi Plum
The home of Kishu Nanko Ume is Tanabe City and Nambu Town in Wakayama Prefecture. This umeboshi is a three-year-old umeboshi that has received organic JAS certification, which is rare among the authentic Kishu umeboshi.
At Takeuchi Farm, in order to deliver safe and secure plums to our customers.
We use wood vinegar, which can be taken from nature, as an organic pest repellent, we also use garlic, fish, oysters and other pickled stuff as foliar spray.
This umeboshi was soaked in natural salt with plenty of minerals and slowly dried in the sun. It is a traditional sour umeboshi. (Salt content 18%.)
Please enjoy the old-fashioned, simple, delicious, and genuine taste of umeboshi without chemical seasonings.
Additive-free Pickled Plums Aged For 3 Years
Three-years-aged umeboshi has a salt content of 18% and is a preserved food made with a traditional method. It takes more than 3 years to pickle the fresh plums, dry them in the sun, stuff them in plum barrels, and mature them. Since it has been aged for 3 years, the salty taste has been reduced and the taste is more mellow in the acidity and saltiness.
This is a food that is recommended for those who love traditional old-fashioned umeboshi that are not seasoned with honey or chemical seasonings.
Safe Umeboshi That Has Acquired Organic JAS Certification
Plums are susceptible to diseases and are easily eaten by insects, so it is common to use pesticides. However, during the cultivation we do not use any pesticides or chemical fertilizers so that you can enjoy traditional Japanese foods more safely and with peace of mind.
By acquiring organic JAS certification, its high safety is recognized in Japan.
Reason For 3 Years Aging That Results In Mild Acidity Of The Umeboshi
The saltiness of the dried umeboshi is outstanding, but by aging it over the years, the salty sharpness is removed and the mellowness comes out. If you compare regular umeboshi with 3 years matured umeboshi, you will know the difference.
Along with the familiar taste of salt and plum, in that mellow saltiness you can also taste the original umami of umeboshi. It features a deep taste that is not found in 1-year-aged products.
The longer the aging period, the more delicious it is, such as more than 1 year, 2 years, or 3 years. This taste cannot be achieved without long term aging.
Please enjoy the difference in taste that is not available on the market.
Rare Three Years Matured Umeboshi That Is Proven Safe
It is common to use pesticides and fertilizers to grow plums. This is because plums that look beautiful and have no spots or stains are preferred.
Plums that look bad and have spots and stains are considered not as valuable and no one wants to make them. So, does the taste of ume grown normally and ume grown organically change? Turns out, plums that are grown without pesticides and fertilizers have stronger taste, and can be made into delicious umeboshi.
Takeuchi Farm's three-years-aged umeboshi has acquired organic JAS certification.
A registered accreditation body inspects that the production of organic foods conforms to the JAS standard, and only certified businesses can affix the organic JAS mark.
It is prohibited by law to label regular agricultural products and processed agricultural products with the term “organic” if they are not certified and have the official JAS mark.
The certification mark represents foods produced by the power of nature without relying on chemical substances such as pesticides and fertilizers, and is attached to agricultural products and processed foods.
Try "Ume Sho Bancha", A Recommended Drink For When You Are Not Feeling Well
Umeboshi, which is aged for three years, is recommended to enjoy after fasting.
Takeuchi Farm's Organic 3 Years Matured Umeboshi does not use pesticides, fertilizers or chemical additives.
It is possible to eat umeboshi as a salt supplement during fasting!
It can also be used for ume sho bancha, tea added with a splash of soy sauce and umeboshi, that is said to be good to drink during fasting.
Ume sho bancha is recommended at such times:
■ When you are not feeling well
■ When you are tired
■ When you feel like you’re about to have a cold
■ If you have a hangover and drink too much, make the tea a little stronger
■ Improve your health with a cup of ume sho bancha every morning
■ Prevent overheating in summer and use it as measures against cold in winter.
■ Those who are feeling a lack of energy.
How to make Ume Sho Bancha
- One 3 Years Matured Umeboshi
- Naturally Brewed Soy Sauce (1 to 3 drops)
- Grated Ginger(1-2 drops)
How to make
① Tear off the pickled plums into small pieces and put them in a cup.
② Add a few drops of naturally brewed soy sauce.
③ Add a few drops of grated ginger.
④ Finally, pour bancha tea to complete.
3 Years Matured Umeboshi That Cannot Be Mass-Produced
Organic Umeboshi: Three-years-aged Umeboshi cannot be mass-produced. They are limited because they are cultivated without using pesticides or fertilizers.
The small amount of organic plums is pickled, dried in the sun, and aged in plum barrels. There is a limit to the number of plums that can be produced after such a difficult task.
Organic Kishu Nanko Ume Plum: Maker Introduction
Takeuchi Farm is particular about making Nanko Ume in Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume. Plum is a fruit that is processed as a whole, so we are working on the motto of safety and security.
In order to prevent damage from insects, in addition to natural repellents such as wood vinegar, fish, crabs, garlic, turmeric and other good foods are collected, pickled, and fermented to make homemade liquid fertilizer.
Natural plum, just as they are, are harvested in the morning and shipped the same day.
Try making umeboshi, juice, jam, and plum wine using our fresh high-quality plum.
Tanabe City, Wakayama Prefecture, is blessed with a warm climate with little change in temperature throughout the year due to the influence of the Kuroshio Current flowing into the Kii Strait. In addition, this place is most suitable for the characteristics of plums because of the heavy rainfall and long daylight hours.
Medium-quality soil is required to cultivate good quality plums, and it absorbs a large amount of calcium during the growing season. Gourd stone, which is often found in this area, is made of calcium carbonate and is a medium-quality soil that contains a large amount of calcium required for plums.
Takeuchi Farm cultivates high-quality ume in a place that is ideal for making ume, with a focus on organic and special cultivation. From cultivation to harvesting, packaging, and shipping are all done by hand at Takeuchi Farm.
Since it is ripened on the tree, the plums are easily scratched when using a fruit sorter, unlike the one harvested while it’s unripe, so we manually sort the fruits by hand according to the two standards, large and small.
Among the selected plums, we carefully select each one and deliver it to our customers with all our heart.
Enjoy With Ume Vinegar
Ume vinegar helps to keep the freshness of umeboshi plum by soaking it in the vinegar. Feel free to try these product together
Find Out More About Umeboshi
What is 3 Years Matured Umeboshi (Sannen Umeboshi)?
Sannen Umeboshi (three years matured Umeboshi) is a pickled raw plum that has undergone a maturing process. The unique burst of umami flavour as well as the tartness of plum are sure to make an entrance.
Get to Know Umeboshi, the Japanese Salted Plums
Have you tried umeboshi? What is umeboshi? In Japan, umeboshi is an essential everyday foodstuff. It is not only enjoyable on its own, but the medicinal effects caught worldwide attention. Vegans are also gaining interests in this superfood because of the abundant nutrients.
How To Make Umeboshi
With this original recipe by Kawashima the Japan Store, we hope you enjoy this how-to of a very traditional Japanese preserved food! The following article will also explain what umeboshi is, the steps to make delicious pickled plums and creative umeboshi recipes for you to try out.
||Organic Nanko Ume（Made In Wakayama, Japan), Salt
||Keep in refrigerator after opening