Four-Year-Aged Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural Himalayan Pink Salt

Four-Year-Aged Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural Himalayan Pink Salt

¥1,180
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Only 1% of Plums Are Organic – Aged for Four Years in Natural Salt

Sour umeboshi made with natural salt

The plums used are rare organic plums cultivated without synthetic pesticides, chemical fertilizers, animal manure, or herbicides during the growing period.

Aging them for four years brings out a rich umami and deep flavor. The sourness also mellows out, making them easier to eat.

This umeboshi is a must-try for plum lovers.

Additive-Free Umeboshi Made with Only Natural Salt

Natural Salt

Himalayan Pink Salt, carefully selected from around the world, is rich in minerals and has strong antioxidant properties. It enhances the flavor and texture of food, drawing out natural sweetness and umami. Enjoy this additive-free umeboshi made with just natural salt, free from preservatives and artificial coloring.

Certified Safe and Organic – JAS-Certified Umeboshi

Organic JAS Certified

This umeboshi from Gunma Prefecture is certified organic under the rare JAS standards.

Using grass-grown cultivation that promotes soil microbes and enriches the soil with natural humus, these plums are grown without synthetic pesticides, fertilizers, or herbicides. Solar power is used for electric vehicles and farming tools, pruned branches are reused as fuel for heating and hot water, and plastic waste is reduced through glasshouse sun drying. This eco-friendly and safe process produces delicious umeboshi with care for the earth.

Message from the Producer

Kiwanosato

Yuasa Farm has been producing ume for over 100 years across five generations in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.
We operate a fully integrated 6th-sector business, handling everything from cultivation to processing and sales.

Kiwanosato

We use grass-grown cultivation to promote healthy soil microbes and grow ume with high-quality natural compost. No synthetic pesticides, fertilizers, or herbicides are used.
Solar power is used to operate electric farming equipment. Pruned branches become fuel for heating and hot water. Glasshouses are used for drying to avoid plastic waste. We are committed to eco-friendly, safe, and delicious umeboshi production.

Ways to Enjoy Organic Umeboshi

With Warm Rice

Ume and Rice

Perfect with rice, as onigiri, in porridge, or mixed into seasoned rice dishes.

Ume Onigiri

As a Vegetable Dressing

Ume Side Dish

The saltiness of umeboshi makes it a great addition to dressings and flavoring.

How to Make Ume Spinach Salad

Ingredients (1 serving)

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

Instructions

  1. Blanch spinach, then cool in water and squeeze dry.
  2. Cut spinach into bite-sized pieces.
  3. Remove pit from umeboshi and finely chop it.
  4. Mix umeboshi and soy sauce together.
  5. Toss with spinach and top with bonito flakes to finish.
Ume Side Dish

As a Fish Dish Enhancer

Simmered Sardines

A small amount of umeboshi helps mask fishy odors and makes oily fish taste lighter and fresher.

In Daikon Soup

Daikon Soup

Umeboshi and daikon are a classic combination known to aid digestion. Great for daily meals or when your stomach needs a little help.

With Bancha Tea

Ume Soy Bancha

Add it to your bancha tea for a nourishing drink. Here's an easy recipe for "Ume Soy Bancha" using organic, additive-free umeboshi.

How to Make Ume Soy Bancha

Ingredients

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

Instructions

  1. Tear the umeboshi and place it in a teacup.
  2. Add soy sauce and ginger juice.
  3. Pour in bancha and enjoy.

Recommended When

  • You have stomach discomfort
  • You feel tired
  • You're catching a cold
  • You're hungover or overdrank
  • To improve your constitution with a daily cup
  • In summer for fatigue; in winter for warmth
  • You feel low on energy
  • During or after fasting

About the White Crystals

During production, minerals from seawater and rock salt may dissolve and re-crystallize on the surface of the umeboshi. These crystals are mainly calcium and magnesium. They are completely safe to eat and are a natural part of umeboshi.

Organic JAS Certified

Q&A About Organic Umeboshi from Gunma

Is Gunma known for plum production?

Yes. It ranks second nationwide after Wakayama. Gunma has three major plum groves: Haruna, Misato, and Akima.

What is the salt content?

13%. These are traditional salty and sour umeboshi.

Why 13% salt content?

Less than 13% salt may cause mold at room temperature and require preservatives or refrigeration. More than 13% makes them too salty. 13% balances taste and preservation.

Are small blemishes on the surface safe?

Yes. Due to organic farming without pesticides or fertilizers, minor blemishes may occur but are safe to eat.

Are the white lumps mold?

No. They're mineral crystals such as calcium and magnesium formed during production. They are safe to consume.

What is the brown jelly inside?

Due to environmental stress or insect bites, secretions may form and solidify into brown jelly. These are naturally occurring and safe to eat, but can be removed if preferred.

How long is the shelf life?

With sufficient salt, they can be stored at room temperature for over a year if kept away from sunlight. Refrigeration is not required even after opening.

Product Details

Product Details
Product Name 4-Year Aged Organic Umeboshi
Ingredients Organic Plums (from Gunma Prefecture), Salt
Net Weight 120g
Salt Content 13%
Storage Method Store at room temperature, avoiding direct sunlight and high humidity
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