The vinegar umeboshi apricots juice, is a product of true health with alkalizing effect. Stimulates digestion, helps eliminate toxins and cholesterol. In Japan it is considered a preventive drug to keep fit, or combat fatigue.
Warning: Last items in stock!
This apricots umeboshi juice in vinegar, is a product of true health with a paradoxical alkalinizing effect. Stimulates digestion, helps eliminate toxins and cholesterol ... In Japan it is considered a preventive drug to keep fit. Another use is given in Japan, for combating fatigue, or in case of chills. Ume Su owes its rich flavor to the long fermentation of apricot Ume with sea salt and red shiso leaves in big terracotta jars. These jars are partially buried in the ground and exposed to sunlight for the purpose of stimulate the natural fermentation process.
Vinegar umeboshi plums (Prunus mume) shiso (herb), and sea salt, from organic production.
Ume Su it is used in vinaigrettes, mayonnaise, pickles ... It tastes delicious, but rather salted, so no need to add salt to the preparation, can also be used in combination with fried vegetables, rice, couscous or pasta. It enhances the taste of tofu. A few drops of a mixture of the two vinegars (Ume and Genmai) and a tablespoon of olive oil are sufficient for a delicious salad!