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Lactic sour umeboshi apricots are estimated for over 1,000 years in Japan. In Europe, many gourmets swear by the versatile seasoning for salad dressings, steamed vegetables, sauces and cereal dishes...

In the 1-kg-bucket for bulk consumers. Lactic acid fermented umeboshi pickled apricots are estimated for over 1,000 years in Japan as a home remedy for various foods and malaise. In Europe, many gourmets swear by the versatile seasoning for salad dressings, steamed vegetables, sauces, and grain dishes...

The puree of lactic fermented umeboshi apricots with its fruity-sour and at the same time salty flavour is a sophisticated condiment for salad dressings, dips, sushi rolls, tofu and vegetable dishes...

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...

Umeboshis are pickled Japanese fruits with a pungent sour, salty flavor. TerraSana Umeboshi have been ripened, sun-dried and pickled using salt in the traditional way...