Yamaki Jozo's umeboshi paste is made from ume (Japanese plums), salt and naturally farmed shisho leaves. The fresh, tangy, salty flavour of umeboshi works wonders to brighten up marinades, grilled meats and vinaigrettes. Dab a small amount on crunchy cucumbers, nashi pears and avocado or mix it through steamed broccoli and spinach with some sesame oil. Sneak this versatile condiment into pasta sauce, cocktails and on seafood for that briney, puckery finish. Best of all, add it to rice and nori for the traditional onigiri fix when life gets busy and one needs a quick meal.
Weight: 100g
Origin | Japan
