A unique and savory blend of Oindo Umeboshi
Plums and shiso, pureed together into a smooth
paste. Its piquant sweet-sour ume plum flavor is enhanced by bits of flavorful red shiso throughout.
Eliminate the mess of spreading ume paste when making sushi rolls: Simply squeeze a thin line of ume-shiso paste across nori rice and roll it!
Deep ruby red, perfect whole plums impart a
delightfully tangy, sweet, salty, sour flavor to
almost any dish you can imagine, from soups and beverages to grains, vegetables, sauces, dips and dressings.
Deep ruby red, perfect whole plums impart a
delightfully tangy, sweet, salty, sour flavor to
almost any dish you can imagine, from soups and beverages to grains, vegetables, sauces, dips and dressings.
Deep ruby red, perfect whole plums impart a
delightfully tangy, sweet, salty, sour flavor to
almost any dish you can imagine, from soups and beverages to grains, vegetables, sauces, dips and dressings.
With concentrated goodness, these tiny ume
plums have a complex taste that is exquisitely
sweet—unlike any ume you’ve ever tasted!
You’ll delight in their delicate appearance
and richness.
The ume plum has been recognized by the
Chinese as powerful medicine for thousands of years. Over 7 lbs of fresh green plums are cooked down to a mere 2.3 oz of thick, dark syrup—over 30 times stronger than umeboshi (pickled plums) and contains no salt.
Stir a small amount into tea or hot water for a delicious "pick-me-up".
Not truly vinegar, this is the ruby red brine
from the pickling of umeboshi plums. Its year-long fermentation process brings out its fragrant, lively tartness and subtle herbal flavor.
Use Oindo Ume Vinegar in place of soy sauce
or seasonings. It’s delightful in soups, salads
or sprinkled on greens.
Not truly vinegar, this is the ruby red brine
from the pickling of umeboshi plums. Its year-long fermentation process brings out its fragrant, lively tartness and subtle herbal flavor.
Use Oindo Ume Vinegar in place of soy sauce
or seasonings. It’s delightful in soups, salads
or sprinkled on greens.
Not truly vinegar, this is the ruby red brine
from the pickling of umeboshi plums. Its year-long fermentation process brings out its fragrant, lively tartness and subtle herbal flavor.
Use Oindo Ume Vinegar in place of soy sauce
or seasonings. It’s delightful in soups, salads
or sprinkled on greens.
Not truly vinegar, this is the ruby red brine
from the pickling of umeboshi plums. Its year-long fermentation process brings out its fragrant, lively tartness and subtle herbal flavor.
Use Oindo Ume Vinegar in place of soy sauce
or seasonings. It’s delightful in soups, salads
or sprinkled on greens.
