Japanese Ingredients Umeboshi Plums

Umeboshi, also known as pickled plums or Japanese salt plums, are picked when they are unripe and sour, and are soaked in salt brine. The name literally translates as ‘dried plums’. A single umeboshi awakens palettes at the start of the day, and aids digestion at the end of a meal – eaten alongside a cup of green tea.

The plums are also a great way to flavour rice: press slivers into the centre of rice balls (onigiri) or place a single plum in the centre of a plate of rice to represent the Japanese flag, called Hinomaru Bento – after the Japanese flag – Hinomaru.

Ingredients: Plum, brine, (modified starch syrup, salt, honey vinegar) alcohol, flavour enhancer (amino acid), sweetener (sucralose). No artificial colouring added.