Kombu Umeboshi Sour Plum Kishu 8oz

Kishu · Kombu-Dashi Umeboshi Kombu Umeboshi (Sour Plum) from Kishu Brought directly from Japan — only by Hokkaido Uni Shop. What is kombu umeboshi? Umeboshi (梅干し) are Japanese plums salted and pickled until sour. This version is made with kombu dashi (昆布だし) — stock drawn from kombu (昆布, sea kelp) — using kombu from Hokkaido. The dashi adds umami and lets the salt come down, so it tastes rounder and less sharp than standard umeboshi. The plum itself is Kishu Nanko-bai (紀州南高梅), known for thin skin and soft, juicy flesh. Because the salt is reduced and the umami is higher, this style pairs more widely than a plain salt-and-shiso umeboshi — it sits well next to noodles, rice, and richer dishes rather than only as a sharp accent. Made with no preservatives or coloring. Specifications Origin Kishu (Wakayama), Japan Type Umeboshi (梅干し) — kombu-dashi sour plum Plum variety Kishu Nanko-bai (紀州南高梅) Kombu From Hokkaido Ingredients Plum, kombu dashi, salt — no preservatives, no coloring Sodium Low sodium (reduced salt) Count 12 pieces per jar Net weight 8 oz Jar size H 3.5" × Ø 2.5" Dietary Gluten free Storage Cool, dark place; away from heat and humidity How to enjoy The lower salt and added umami make this an easy match for full meals — soba, udon, curry rice, and ginger pork all work. It's also good with plain rice or in an onigiri. One tip: cook it into rice in place of dashi, and the umami from the Kishu Nanko-bai plum carries through the whole pot for a savory, seasoned rice. Pairing notes — soba and udon, curry rice, ginger pork, steamed rice, and green tea. Good to know: Each plum contains a large pit — bite carefully. Made with no preservatives or coloring. Store in a cool, dark place away from heat and humidity.