Umeboshi Plum Paste Bio Nerime 120g

Some please say that the samurai continuously kept on them during periods of combat to cure diseases ... the umeboshi exhales a very fruity aroma.
In the mouth, because of its high citric acid content, it has a very sour taste, almost spicy and, traditionally, very salty.
The version we propose to you is made exclusively from organic fruits grown in the Gunma and Salt prefecture.
Gunma Prefecture is the second largest Ume producing region in Japan, with the second largest ume harvest.
Our craftsman, Yuasa farm, produces umes at the foot of Mount Haruna, in the city of Takasaki, in the Gunma prefecture, for over 100 years, since the 1900s.
Less than 1% of Japan's umeboshi are certified from organic farming and transformed organically.
This neriume paste is made by simply removing the core of the UME plum confirmed with salt. It is suitable for scenting the vinaigrettes, the mayonnaises, the marinades of vegetables and seafood or to season the Natto (fermented soy beans), tofu, fries, meat and grilled fish, Gyozas, meat tartars and fish, Udon noodles, Nabe-style simmered dishes, cucumber makis. In Japan, this dough is a vegan alternative to anchovies.