Traditional farmhouse-crafted umeboshi plums from Wakayama, Japan, the finest example of this ancient health food. Japan and U.S. certified organic ume plums are grown, pickled, sun-dried, and hand placed into glass jars at the same place. They are first sea-salt brine-pickled for 1 month and sun-dried for 3 days. A second pickling ensues with red shiso (beefsteak leaf) before a final sun drying. The most highly prized nanko plum variety.

Referred to as the ‘king of alkaline foods,’ ume’s organics acids are uniquely beneficial. Umeboshi taste is also unique in Japanese cuisine. A very high citric acid content stimulates cellular energy production and activates cleansing. Umeboshi are ideal for rice balls, sushi, salad dressings, dips, sauces, vegetable dishes, and in making pickles. Umeboshi are used in a creamy rice porridge that is Japan’s version of chicken soup during cold and flu seasons. Highly valued in Japan and macrobiotics as a digestive aid and strengthener. No untoward additives, preservatives, or coloring are ever added.