Kishu Nankoume Japanese pickles 2kg lightly salted
Kishu Nankoume Japanese pickles 2kg lightly salted
Kishu Nankoume Japanese pickles 2kg lightly salted
Kishu Nankoume Japanese pickles 2kg lightly salted
Kishu Nankoume Japanese pickles 2kg lightly salted
Kishu Nankoume Japanese pickles 2kg lightly salted
Kishu Nankoume Japanese pickles 2kg lightly salted
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Kishu Nankoume Japanese pickles 2kg lightly salted

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Delicious Japanese apricot pickles made with safe ingredients and with love in Japan

Kishu area is the home of Japanese apricot pickles or Umeboshi in Japanese located in Wakayama Prefecture, Japan. Nankoume is a type of Japanese apricots made in Kishu area. 100% Nankoume is used for this product. The Nankoume are grown from seeds and only ripe Nankoume are pickled and aged for three years. Authentic Nankoume having a natural flavor. Organic farming, reducing pesticide and additive-free. It is good for you. Please enjoy the genuine, authentic Nankoume made carefully. Umeboshi has been found to be effective in preventing the growth of influenza virus in a recent study.

Fully ripe Nankoume is used

It is said that farmer dropped apricots(Ume) from trees by knocking them with a bamboo in harvesting them in the past, but now they use only naturally fallen and fully ripe apricots. Those are sweet and used for the Umeboshi. Of course organic cultivation, minimum pesticide. This is the Umeboshi that producers are actually eating.(This is important!) . In addition, pesticide-free red perilla pickles are also put with Umeboshi. Producer says"Red perilla is also pesticide-free, I go to buy them from a farmer, and then we massage them to make them soft because we do not want to use machine." You will feel refreshing scent of red perilla in opening the lid. Necessity minimum salt is used for keeping them in a normal temperature.

The producing process of Umeboshi of Kakishiba plantation

The plum blossoms bloom until the end of February from around the end of January. Bees flying around in the beautiful flower will make a plum. And let bathed in plenty of sun, thoroughly and allowed to ripe plum, gather the plum that has fallen naturally. (This time, it is a battle of the coming eyeing a delicious ripe plum insects and birds!) And pickled in solar salt of roughing. After marinated about 20 days, I will dry under the summer of sun. I pull out a little salt at the stage where the skin becomes soft, By barrel-justified, three years, carefully Ripening. Familiar salty to mild through the long month, will create an umeboshi of old-fashioned rustic taste. In this way, the Kakishiba's plum will use a selection of material, I have been made over the time.

Delicious plum is born from the commitment tree.

Kakishiba's plum-making begins to grow a tree. The plum of seedlings, to create a tree of plum by grafting a branch of the tree of the 20-30-year-old plum. It is, the secret of making the big plum. Kakishiba's plum, you literally are made from seed. Grafting of technology, but seems not so many people have, in the reputation of seedlings of plum that's Kakishiba make's for sure, those of farmers come to purchase. Some farmers say. "Because it is peace of mind If you leave whole thing to Takashi (= Mr.Kakishiba), the seedlings of non-Takashi's I am not want to buy."

It is said that "disease sealed", precious Doyoboshi and Umeboshi

Umeboshi, which has been said for a long time "no doctor required in the morning and evening 1 grain", Umeboshi was dried the time of the Doyo of summer, or "disease sealed", is said to "luck is good", has been found useful. Why is it? Fatigue recovery and summer heat, in the prevention of heat stroke! It is strong sunlight of summer Doyo, Which is the main component of umeboshi the workings of "citric acid" it is because they are the active! Citric acid help the absorption and digestion in the body, They will actively metabolism, it is also effective in relieving fatigue and summer heat prevention. In addition, iron and sodium, It becomes less likely to "heat stroke" that sweat is caused by lack of moisture and salt, Because umeboshi contains a lot of minerals such as calcium. In addition, flourished secretion of saliva and gastric acid by eating an Umeboshi, appetite also increase. (From the old days, When it enters the mountain, but there is a tradition that bring always Umeboshi, by looking at the umeboshi Once tired, It seems to do such because there is also the purpose of preventing the shortness of breath is allowed to secrete saliva. ) Then, by citric acid and dietary fiber, so arrange also acts of gastrointestinal, and I effective in constipation prevention. Above all, Kakishiba's Umeboshi is a gem that just was full of Umeboshi power!, unlike the Umeboshi that has been processed (sweet Umeboshi), because it is Umeboshi of additive-free, more efficacy strongly. In the Doyoboshi and umeboshi power, energetic every day! Among the many Umeboshi recipes, Turnips and Umeboshi of Ochazuke (green tea), it is said that there is a very effective fatigue and the suppression of H. pylori. . "In addition, In the soup of noodles, if you put it loosen the flesh of Umeboshi, it will result in a delicious noodles with refreshing by!" (Producer of Kakishiba's) When there is no appetite, if refreshing the Umeboshi recipes, It is easily eaten likely! With a delicious authentic Umeboshi power, why not spend vigorously every day?

There is also effective in preventing the growth of influenza virus!

In a recent study, a substance that does not grow the virus of influenza has been discovered in the umeboshi. The components is the first time in the world of discovery. According to the Mr. Utsunomiya Yosai of Wakayama Medical University, is so in umeboshi have an effect of as follows. [Effect of umeboshi] 1. prevention of influenza 2. prevention of arteriosclerosis or sensitivity to cold (to eat by heating the Umeboshi) [Umeboshi point to take power to the well] 1. It eat three or more of umeboshi everyday. 2. It eat by heating the umeboshi When cooking for each seeds, it is more effective because the effect substance comes from the seeds! Take the good the umeboshi, let's aim the body that does not lose the flu! Please enjoy and immersed in hot water worring of salinity.

Delicious way of eating Umeboshi

I eat with rice Most orthodox way of eating. As is also known as the Hinomaru bento and rice balls, it is possible to put the Umeboshi, Rice is less likely to bruise. Porridge or rice porridge, and Ochazuke, Umeboshi and rice is excellent compatibility . It eat with noodles As is also known in the Umeboshi soba or Umeboshi udon, Umeboshi is also excellent compatibility with noodles. Even warm and also cold, you will be able to get delicious either. The other, ramen, pasta, fried noodles, well with Yaki udon is perfect. Please try it. It eat with fish dishes When you make a boiled fish, you will be able to take fish of smell by putting Umeboshi and ginger. It is possible to put the umeboshi, you can taste even taste of Umeboshi together. Of course, It well with grilled fish and simmered is perfect. Eating in the tempura You will be called tempure of Umebosh, In tempura platter, you might be apparent as novelty. Tempura of Umeboshi, It is difference usual tempura such as fish and vegetables, It is often eaten as Hashiyasume. Hashiyasume is freshener.

How to store

Please sealed after opening. You can save at room temperature, but please avoid as much as possible the location of the hot and humid.

Product info

Size: Vertical 20cm ~ horizontal 20cm ~ height 10cm (1kg) Weight: about 2kg