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

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

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Only 1% of Ume in Circulation 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 cultivation, so you can enjoy them with peace of mind.

Additive-Free Umeboshi Made with Natural Salt

Natural Salt

The natural salt "Umi no Sei" is made from pristine seawater brought by the Kuroshio Current to Izu Oshima. It is sun-concentrated in salt fields, then dried in greenhouses to crystallize. With a subtle sweetness, umami, and richness, it enhances the natural flavor of ingredients. Enjoy additive-free umeboshi pickled only in natural salt without any preservatives or artificial coloring.

Message from the Producer

Kiwanosato

Yuasa Farm has been growing ume for over 100 years across five generations in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.
We handle every step from cultivation to processing and sales in-house under a sixth industrialization model.

Kiwanosato

By mowing the undergrowth under the ume trees, we foster soil microorganisms and cultivate ume using high-quality natural humus, without synthetic pesticides, chemical fertilizers, or herbicides.
We also practice sustainability by using solar-powered tools, repurposing pruned branches for heating, and drying umeboshi in glass greenhouses to avoid plastic waste, creating safe, eco-friendly, and delicious ume.

How to Enjoy Organic Umeboshi

With Warm Rice

Ume and Rice

Enjoy it as a side with rice, in rice balls, porridge, or mixed into cooked rice for added flavor.

Ume Onigiri

As a Seasoning

Ume Side Dish

The salty taste of umeboshi makes it a handy seasoning for various dishes.

How to Make Ume Side Dish

Ingredients (1 serving)

  • 1 bunch of spinach
  • 1 umeboshi
  • 1 tsp soy sauce
  • Bonito flakes to taste

Instructions

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

With Bancha Tea

Ume Ginger Bancha

Simply adding umeboshi to bancha is delicious. Here's an easy recipe for "Ume Ginger Bancha" using additive-free umeboshi for extra wellness.

How to Make Ume Ginger Bancha

Ingredients

  • 1 umeboshi
  • 1–3 drops of naturally brewed soy sauce
  • 1–2 drops of ginger juice
  • Bancha tea

Instructions

  1. Break the umeboshi into a teacup.
  2. Add drops of soy sauce.
  3. Add drops of grated ginger juice.
  4. Pour in bancha tea and enjoy.

Recommended Times to Drink Ume Ginger Bancha

  • When your stomach feels off
  • When you're tired
  • At the first sign of a cold
  • When hungover
  • For daily wellness improvement
  • In summer to prevent fatigue, in winter to stay warm
  • If you feel low on energy
  • During or after fasting

Q&A About Organic Umeboshi from Gunma

Is Gunma Prefecture famous for ume production?

It ranks second in Japan after Wakayama. Gunma’s three major ume groves are Haruna, Misato, and Akima.

What is the salt content of these umeboshi?

13%. These are traditional salty and sour umeboshi.

Why is the salt content set at 13%?

Umeboshi with less than 13% salt are prone to mold at room temperature, requiring preservatives or refrigeration. More salt makes them too salty. 13% is the ideal balance of flavor and preservation.

Are small blemishes on the surface safe to eat?

Yes, they are safe. Since no chemical fertilizers or pesticides are used, small spots may appear but pose no harm.

Are white spots on the surface mold?

No. These are crystallized mineral components like calcium and magnesium from seawater or rock salt. They are completely safe to eat.

What is the brown jelly-like substance inside umeboshi?

It can form when secretion occurs due to humidity, temperature, or insect activity. It is safe to eat but can be removed if preferred.

How long is the shelf life of umeboshi?

With adequate salt content, they can be stored for over a year at room temperature out of direct sunlight. Refrigeration is not needed after opening.

Product Details

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