This product is inspired by yuzu kosho (traditionally from Kyushu Island), a blend of yuzu peel, green hot pepper and salt. Matsumoto Norendo, located in Wakayama Prefecture, famous all over Japan for its ume plums, has invented ume kosho with the aim of creating the perfect condiment to go with kamaboko (Japanese surimi).
Perfect combination :
We recommend to serve it with smoked salmon, foie gras scallop, grilled meat or fish, cheese or to spice up your mayonnaises, cold sauces, fried food etc.
There is one straight waterfall which has a drop of 33 meters; the longest straight waterfall in Japan. Around this area, it was registered as world heritage by UNESCO in 2004. It is a very popular tour site as a spiritual spot.
MN was established in 1967 as a food manufacturer to make Kamaboko(steamed fish paste).
They mainly make Kamaboko for souvenir, and also make local cuisines. They strive to make high quality products which meet the customer’s demands.
Product name: Ume Kosho
The owner wanted to make a condiment goes well with Kamaboko by using Nanko-ume from Kishu which is a specialty in Wakayama.
By a lot of trials and errors, Ume kosho got many good reputations for taste, “this makes the taste better not only for Kamaboko, but also for other dishes”, and then finally commercialized. Ume kosho can be an accent for dishes with a good combination of the sourness from Ume, and the sharpness from red chili. You can create your own dishes by using Umekosho, a multiple condiment.
How to eat:
-Eat with Kamaboko
-For stew, meat dishes (Yakiniku, Yakitori, Karaage), fish dishes (Sashimi, Grilled fish), Tofu, Natto, Mozuku seaweed and so on.
-Mix with mayonnaise, ketchup, dressing, soysauce, ponzu and so on.
It is said that Ume has a good effect on recovering from fatigue and intestinal disorder, and helping absorb calcium.