Traditional Salt Curing, No Added Sugar
This kanjuku shio ume is a fully ripened nanko ume umeboshi, cured with domestic Japanese plum and salt only in the traditional shiozuke style, giving it a pure sour salty flavor without sweeteners or added seasoning.
A Rice Bowl and Bento Staple
This nanko ume umeboshi is a natural fit for SF Bay Area restaurant onigiri, donburi rice bowls, and bento box programs, and it also works as a traditional accompaniment on izakaya and teishoku set meal plates.
