Special Price
$ 75.00
$ 71.30
2-Day Delivery
To
MO
600+ Sold
Packing Spec150g
Country of Origin Japan

Description

Organic umeboshi is made of Japanese plum. They are pickled in sea salt and shiso leaves, dried for 3-4 days and nights during the hottest days in summer. The red colour is imparted by shiso leaves. It aids in maintaining an alkaline system, good for an unsettled stomach.






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  • 01. How MUSOs organic Umeboshi is produced (full text)
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Description

Made from Japanese umeboshi plums preserved with shiso leaves and sea salt.

The umeboshi plum, which somewhat resembles the apricot, grows in the colder, northern regions of Japan. The tree blossoms in early spring, giving forth beautiful flowers with soft white petals. Picked in early summer, the fruit is very acidic and will produce sickness if eaten raw. However, fermented with sea salt and special enzymes and bacteria for a year or more, umeboshi plums become transformed into very strong medicine. They have a tangy flavour, combining a sour and salty taste. In Japan there is a saying “Eat one umeboshi plum before taking a journey and you will have a safe trip”. Umeboshi are excellent for travelling. One plum will usually quickly neutralize stomach upset, nausea, air sickness, or help detoxify the body from the effects of unacceptable food.

Umeboshi can also be used in cooking. They may be substituted for salt, miso or tamari soy sauce in many recipes.

Customarily preserved with shiso leaves, umeboshi have a beautiful red colour and add beauty to the meal. In modern Japan, most commercially available umeboshi plums are now artificially aged and coloured and made with inferior ingredients.

Ingredients:

Ume-plums*, Sea Salt, Shiso Leaves*
* = organically grown

Muso Company was founded 30 years ago according to the basic principles of macrobiotic diet, which is a specific way of eating and lifestyle. The company emphasises and focuses on quality and uses traditional manufacturing processes. The ingredients used to produce the products are not genetically modified.

Storage
Keep away from heat, humidity and sunlight.





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Macrofoods
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About Macrofoods

For George Ohsawa, father of macrobiotic (April, 2023)

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