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Puree Made from Preserved Umeboshi Plums

• A smooth pink paste made from pureed Japanese pickled plums.
• Tart and tangy in flavour.
• Use to accompany rice or make sauces, dips and dressings.

Umeboshi pickled plum puree is a traditional Japeaese condiment. It is made by slowly salt-pickling ume plums and using the red shiso herb (perilla) to give it that vibrant pink colour. This process takes a year to complete.

Uses

This paste has strong, tangy flavour. It serves well as a seasoning due to its salty, concentrated nature but should be used sparingly. (If you use umeboshi puree, you will not need any additional salt in your meal).

Umeboshi puree can be used to make sauces, dips, dressings, spreads and sushi fillings.