Japanese Pickled Plums

Tangyand salty, umeboshi is a savoryplum pickle made of fiercely tart ume plums, colored naturally by red shiso leaves. The soft texture, bright tartness, and beautiful red color are a result of authentic traditional methods. A Japanese meal staple,long regarded as afolk remedy for hangovers and morning sickness, umeboshi can be added to steamed rice, soups, braises, and sauces. With a stronger taste than your usual pickle; a little goes a long way!

These pickled plums are low in calories yet contain a good amount of vitamins, minerals, antioxidants, and fiber, giving you the most nutrition bang, not just flavor, for your buck..

Yum Boshi is a small food producer located in Oakland, California that makes Japanese preserves in small batches, using traditional artisanal methods and local produce fromCalifornia.

Additional information

• 4 ounces
• Ingredients: ume plums, sea salt, red shiso leaves
• Made in San Francisco