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Ume Kosho condiment with Ume plum and green hot pepper
  • Ume Kosho condiment with Ume plum and green hot pepper
  • Ume Kosho condiment with Ume plum and green hot pepper

Ume Kosho condiment with Ume plum and green hot pepper

Ume Kosho condiment with Ume plum and green hot pepper

Réference : NISMND-D

€5.55
Tax included

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.

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The paste obtained is delicious, strongly flavored, with a beautiful purple color and reminding of fruit mustards. 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).
 

Our perfect combination : we recommend to serve it with smoked salmon, foie gras scallop, grilled meat or fish, cheese or to spice up your mayonnaise, cold sauces, fried food…

NISMND
Origin
Wakayama, Japan
Weight
60 g net
500 g net
Packaging
pouch
Ingredients
49.40% fermented cured ume plum (ume plum, water, salt, sugar syrup, shiso leaves, alcohol & rice & grape & yeast & sugar ferment, sardine sauce and fermented rice, alcohol vinegar, kombu extract, soy and shiitake and fish and kombu hydrolyzed proteins, natural red cabbage coloring, citric acid), 26.20% vinegared hot chili pepper (hot green chili pepper, vinegar, salt), red shiso leaves (red shiso leaves, salt, ume plum vinegar), salt, sugar
Storage
away from direct sunlight and heat, refrigerate once opened
Allergenic(s)
fish
soya
Nutritional values
Per 100 g : energy 55 kcal (231 kJ) ; fat 0,9g, of which saturates 0,1g ; carbohydrate 9,9g, of which sugars 1,5g ; protein 1,8g ; salt 19,1g.
Utilisation
Chocolate
Cooking
MATSUMOTO NORENDO

MATSUMOTO NORENDO is located in Nachikatsuura in Wakayama Prefecture.

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