Delicious Japanese apricot pickles made with safe ingredients and with love in Kishu, JapanKishu 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.
Low price with high quality! Affordable crushed Umeboshi
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!) .
The crushed Umeboshi is a bargain.
The torn skin is a proof of its fine taste.
The producer says. "Fine apricots have soft and thin skin because there are plenty of flesh inside of them and some tear."
This is why it is low price and high quality.
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
Ume blossoms bloom during around late January and February.
Bees flying around the beautiful flower grow its fruits.
The fruits are allowed to bath in plenty of sun and grow on the tree until they completely ripen.
Then naturally fallen fully-ripened fruits are harvested. (This time, it is a battle with insects or birds come flying for delicious fruits !)
These are pickled in roughly ground solar salt about 20 days and dried under the sun of summer.
After the skin becomes soft, a little salt is removed and these are
matured contained in a barrel carefully for three years. It will create old-fashioned Umeboshi mildly salted.
In this way, Kakishiba plantation uses carefully selected materials and produces Umeboshi one by one.
Delicious Umeboshi is born from the fine tree.
Kakishiba's Umeboshi-producing begins from growing trees.
It grafts branches of Ume trees aged 20-30 to Ume seedlings that is nursed from seeds to create fine trees. It is the key of making big fruits. Kakishiba's Ume fruits are literally made from seeds.
It is said that there are not so many people having grafting skills.
Kakishiba's seedlings is well known for its quality and farmers come to purchase them.
A farmer says. " I can be relieved and leave everything with Takashi(Mr.Kakishiba). I don't want to buy other things "
"Disease sealed", special Doyoboshi Umeboshi
It has been said in Japan like "no doctor required in eating one piece of Umeboshi in the morning and evening each".
Especially Umeboshi dried in the term of the Doyo in the summer has been said to bring good luck or seal diseases and has been valued for a long time.
Why is it?
Fatigue recovery, prevention of heat stroke, summer heat fatigue!
Because strong sunlight of summer Doyo makes the working of citric acid which is the main component of Umeboshi active!
Citric acid activates metabolism and helps the absorption and digestion in the body. It is also effective for relieving fatigue and summer heat prevention.
In addition, because Umeboshi contains iron, sodium,and a lot of minerals such as calcium,it is not likely to make person get heat stroke that is caused by lack of moisture and salt when sweating.
In addition, eating Umeboshi accelerates secretion of saliva and gastric acid and appetite increases.
(When people entered mountain, people always brought Umeboshi and ate Umeboshi when they were tired in old days. It is said that there is not only the purpose of accelerating secretion of saliva but also preventing the shortness of breath.)
Then citric acid and dietary fiber of Umeboshi arrange gastrointestinal condition and effective in constipation prevention.
Above all, Kakishiba's Umeboshi is just a specialty full of Umeboshi power unlike processed Umeboshi(sweet Umeboshi), because it is Umeboshi of additive-free and has more health benefits.
Eat the special umeboshi and spend every day healthy!
Among many dishes using Umeboshi, it is said that Ochazuke(steamed rice in tea) with Mekabu seaweed and Umeboshi is very effective for fatigue recovery and suppressing H. pylori.
"And I recommend to put flesh of Umeboshi in dipping soup of Somen(thin wheat noodle), it is refreshing and good!" Producer Kakishiba says so.
When you lose your appetite, if you eat refreshing Umeboshi dish like that, it is easy to eat! With the power of authentic Umeboshi, why not spend vigorously every day?
Umeboshi also prevents the growth of influenza virus!In a recent study, it is found that there is a substance that prevents the growth of influenza virus in the Umeboshi.
This is the first discovery in the world.
According to the Mr. Utsunomiya Yosai of Wakayama Medical University, effects of Umeboshi are as follows.
[Effects of umeboshi for health]
1. prevention of influenza
2. prevention of arteriosclerosis or sensitivity to cold (It is better to eat heated Umeboshi.)
[Effective way to take Umeboshi power]
1. To eat three or more pieces everyday.
2. To heat them and eat.
If cooking them not removing theirs seeds, it is more effective because the effective substance for health comes from the seeds too!
Take the Umeboshi power efficiency and aim to have a strong body keeping from catching the flu!
If you feel them too salty, immerse them in hot water and eat.
Delicious way of eating UmeboshiWith steamed rice
It is the most orthodox way of eating.
As it is known as ingredients of the Hinomaru bento(a lunch box containing steamed rice with an Umeboshi) and rice balls, it is put with steamed rice.
To prevent spoilage of steamed rice, Umeboshi is often used.
As mentioned above, with Ochazuke and also good with Okayu(rice porridge), and so on. Umeboshi acts like an antiseptic and more over, Umeboshi and rice dishes are delicious, this is the best combination.
As it is also known as ingredients of Ume soba or Ume udon, it also goes well with noodles.
The other, with ramen, pasta, Yaki udon (stir-fried wheat noodles). Please try it.
With fish dishes
When you make a boiled fish, put Umeboshi or ginger in a pot and boil together.
It will get rid of fishy smell and you will feel Umeboshi flavor together.
Of course, it goes well with grilled fish.
How to store
Be sure to close the lid of the container after use.
It can be stored at a normal temperature, but avoid storing it in hot and humid location as much as possible.
Size: Length 19cm × Width 19cm ×Height 5.5cm (1kg) × 3 pieces
Weight: about 3kg