Prefecture: Wakayama
Producer: Kishu No Umekura
Ingredients: Ume (Japanese plum), salt
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 150g
Storage: Refrigerate after opening 
 

Derived from umeboshi (Japanese pickled plums), neri ume is an easy-to-use paste, which has become a staple ingredient in many households across Japan. It adds a distinct tart but subtly sweet flavor to everything from sauces and soups to salads and noodles. Most notably, it is a popular filling for onigiri (rice balls), adding a pleasant pucker and splash of bright pink to the white rice. The fruit-based paste also adds an element of salt and beautifully complements the flavors of other ingredients such as shiso (perilla leaf) in pasta and rice dishes, and honey in sauces. 

Kishu No Umekura, based in Minabe Town in Wakayama, is one of the largest producers of ume in Japan but still takes careful pride in making their umeboshi products. While ume typically grows more sour as it ripens, the small team at Kishu No Umekura meticulously selects slightly under-ripened green ume to create a more flavorful product. Their skilled craftsmen then boil down the fruit by hand to create their wide array of products.

Suggested uses: This traditional ume paste is full of flavor, so we suggest adding a small amount to your favorite dishes, such as chicken or pork, for a touch of salty sourness. It pairs wonderfully with shiso (Japanese basil) or basil in dishes. Combine it with honey to create a sweet yet sour sauce that can be used to flavor meat and vegetables or even dress salads. For a more traditional take, it can be mixed with katsuobushi (dried tuna flakes) to make a delicious filling for onigiri (rice balls), added to a bowl of okayu (rice porridge) or soup when added to hot water. Combine with olive oil, soy sauce, sugar, vinegar to make a salad dressing. Try it in our Ume and Chicken Pasta and Ume Teriyaki Chicken recipes.