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Ume apricot is grown in Japan and has a strong, slightly acid taste. It undergoes lactic fermentation of approximately one month in brine with sea salt, to which Shiso leaves are added to give the apricot its beautiful red colour. Enjoy these pickled prunes with sauces, vinaigrettes, mayonnaises and cooked vegetables...

The Ume-apricot the brine and the Su- results Ume vinegar, is cultivated in Japan and has a strong sour taste. For about a month they will be subjected to lactic acid fermentation in a Lake of sea salt with shiso leaves, which give the apricot their beautiful red color. In the Ume Umeboshi is presented in the form of whole fruits that can be cut into small pie...