Condiment with ume plum (29.65%), green hot pepper (19.87%) and red shiso (11%) ume kosho 500g

Ume kosho is a new condiment appeared on the Japanese market in 2012. The best plums, called Nanko ume, have been fermented in a mix of salt and spices, stoned and ground with hot peppers in vinegar. The paste obtained is delicious, strongly flavoured, with a beautiful purple color and reminding of fruit mustards.

More details

More info

NISMND2

36.95€ TTC

Applications : 

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.

  • Ingredients : Umeboshi plum condiment, vinegared green chili pepper,red shiso leaves,salt, sugar
  • Packaging : Vacuum-packed pouch of 500g net
  • Storage : Keep away from direct sunlight and high temperatures. Refrigerate after opening
  • Origin : Wakayama, Japan
  • Allergenics : plum, fish,shiitake, may contain soy traces
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.

No customer comments for the moment.

Write your review

Condiment with ume plum (29.65%), green hot pepper (19.87%) and red shiso (11%) ume kosho 500g

Condiment with ume plum (29.65%), green hot pepper (19.87%) and red shiso (11%) ume kosho 500g

Ume kosho is a new condiment appeared on the Japanese market in 2012. The best plums, called Nanko ume, have been fermented in a mix of salt and spices, stoned and ground with hot peppers in vinegar. The paste obtained is delicious, strongly flavoured, with a beautiful purple color and reminding of fruit mustards.

Write your review