Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural 'Umi no Sei' Sea Salt

Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural 'Umi no Sei' Sea Salt

¥780
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Only 1% of Ume Are Organically Grown

Umeboshi

We use rare organically grown ume plums, which make up only about 1% of the domestic market. No synthetic pesticides or chemical fertilizers are used during the cultivation period, so you can enjoy them with peace of mind.

Umeboshi Made with Natural Salt and No Additives

Natural Salt

"Umi no Sei" natural salt is made by sun-concentrating clean seawater brought by the Kuroshio Current to Izu Oshima, then sun-dried again in a greenhouse to crystallize. It has a subtle sweetness, umami, and richness that enhances the flavor of ingredients. No preservatives or artificial coloring are used—enjoy additive-free umeboshi made with only natural salt.

Message from the Producer

Kiwanosato

Yuasa Farm has been producing ume plums for over 100 years across five generations, cultivating them in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.
We practice a six-step industry system, handling everything from cultivation to processing and sales in-house.

Kiwanosato

Through grass-grown cultivation, we mow the grass under the ume trees to increase soil microorganisms and nurture the trees with natural humus. No synthetic pesticides, fertilizers, or herbicides are used during the growing period.
Furthermore, we use solar power for electric farming tools, reuse pruned branches for heating and hot water, and utilize glass greenhouses to sun-dry the ume, ensuring environmentally conscious, safe, and delicious ume production.

Ways to Enjoy Organic Umeboshi

With Warm Rice

Ume and Rice

Perfect with plain rice, onigiri (rice balls), rice porridge, or even in mixed rice dishes.

Ume Onigiri

As a Side Dish Dressing

Ume Side Dish

The saltiness of umeboshi makes it a useful seasoning in various dishes.

How to Make Ume Side Dish

Ingredients (1 serving)

  • 1 bunch spinach
  • 1 umeboshi
  • 1 tsp soy sauce
  • Bonito flakes as needed

Instructions

  1. Quickly boil the spinach, cool it in water, and squeeze out excess water.
  2. Cut the spinach into bite-sized pieces.
  3. Remove the pit from the umeboshi and finely chop it.
  4. Mix the umeboshi and soy sauce together.
  5. Toss the spinach with the ume-soy mix and sprinkle bonito flakes to finish.
Ume Side Dish

With Bancha Tea

Ume Bancha

Simply adding it to bancha tea makes a tasty drink. Here's an easy recipe for "Ume-Soy Bancha", a comforting drink made with additive-free umeboshi.

How to Make Ume-Soy Bancha

Ingredients

  • 1 umeboshi
  • Natural brewed soy sauce (1–3 drops)
  • Ginger juice (1–2 drops)
  • Bancha tea

Instructions

  1. Break the umeboshi into pieces and put into a teacup.
  2. Add a few drops of soy sauce.
  3. Add a few drops of grated ginger juice.
  4. Pour in bancha tea and it's ready to enjoy.

Recommended Times for Ume-Soy Bancha

  • When your stomach feels off.
  • When you're feeling tired.
  • At the first sign of a cold.
  • After drinking or with a hangover.
  • To support daily wellness with a morning cup.
  • In summer for fatigue, in winter for warmth.
  • If you're feeling low on energy.
  • During or after fasting.

Q&A About Organic Umeboshi from Gunma

Is Gunma known for ume production?

Yes, it ranks second in the nation after Wakayama Prefecture. It’s home to three major ume groves: Haruna, Misato, and Akima.

What is the salt content of these umeboshi?

13%. These are traditional salty and sour umeboshi.

Why 13% salt content?

Below 13%, umeboshi are prone to mold at room temperature and require preservatives or refrigeration. Above that, the saltiness may overpower. 13% strikes a balance between flavor and preservation.

Are blemishes or spots on the surface of umeboshi safe to eat?

Yes. Due to the absence of chemical pesticides or fertilizers, small blemishes may occur but are harmless.

Are the white crystals on the surface mold?

No, they are not mold. These are crystallized minerals like calcium and magnesium from sea salt or brine used in processing and are safe to eat.

What is the brown jelly-like substance inside the umeboshi?

This may form when secretion accumulates inside or outside the fruit due to environmental conditions or insect bites. It’s harmless and edible, but you may remove it if you prefer.

What is the shelf life of these umeboshi?

Thanks to the high salt content, they can be stored for over a year at room temperature away from direct sunlight. No refrigeration needed after opening.

Product Details

Product Details
Product Name Organic Umeboshi
Ingredients Organic Ume (from Gunma Prefecture), Pickling Ingredient (Salt)
Net Weight 120g
Salt Content 13%
Storage Instructions Store at room temperature, avoiding direct sunlight, heat, and humidity
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