Only 1% of Ume in Japan is Organically Grown—These Rare Plums Are Preserved with Natural Salt and Aged for Six Years The plums used are rare, organically grown plums cultivated without synthetic pesticides, chemical fertilizers, animal manure, or herbicides during the growing period. By aging for six years, the plums develop a rich, full-bodied flavor with enhanced umami and mellow acidity, making them easier to eat even for those sensitive to sourness. If you love umeboshi (pickled plums), this is one you must try at least once. All-Natural Pickled Umeboshi—No Additives, Just Salt We use carefully selected Himalayan Pink Salt, rich in minerals and known for its strong antioxidant properties. This salt enhances the natural flavors and sweetness of the ingredients. Enjoy this additive-free umeboshi pickled only with natural salt and no preservatives or artificial coloring agents. Safe and Trustworthy Umeboshi with Rare Organic JAS Certification This umeboshi is one of the few certified Organic JAS plums grown in Gunma Prefecture. We cultivate our plums using a grass-grown method, trimming the undergrowth to enrich the soil with beneficial microbes and high-quality natural compost. No synthetic pesticides, fertilizers, or herbicides are used during the cultivation period. Additionally, solar power is used to run farm equipment such as electric vehicles and forklifts. Pruned plum branches are reused as fuel for heating and hot water. To avoid plastic waste, glass greenhouses are used for sun-drying the plums. We continue to grow safe, delicious umeboshi with great care for the environment. Message from the Producer Yuasa Farm has been cultivating plums for over 100 years across five generations in the fields overlooking Mount Haruna in Takasaki City, Gunma Prefecture. We operate a sixth-sector business that handles everything from cultivation to processing and sales. Our grass-grown method enriches the soil with microorganisms and fosters plum trees with high-quality natural compost. We never use synthetic pesticides, fertilizers, or herbicides during the growing period. Solar power is used for our electric vehicles and forklifts. Pruned branches are repurposed for heating and hot water. We dry the plums in glass greenhouses to avoid plastic waste. This environmentally friendly approach allows us to produce safe, delicious umeboshi. Enjoying Organic Umeboshi With Warm Rice Perfect with rice, as a filling for onigiri, in rice porridge, or cooked rice dishes. In Dressed Dishes The saltiness of umeboshi makes it a great seasoning for simple dishes. How to Make Umeboshi Dressed Spinach Ingredients (1 serving) Spinach - 1 bunch Umeboshi - 1 piece Soy sauce - 1 tsp Bonito flakes - to taste Instructions Briefly boil spinach, then cool in water and squeeze. Cut into bite-sized pieces. Remove seed from umeboshi and finely chop. Mix umeboshi and soy sauce. Toss with spinach and top with bonito flakes. As a Fish Dish Accent Adding a small amount of umeboshi enhances the aroma of fish and helps tone down strong flavors, leaving a refreshing finish. In Daikon Soup Daikon and umeboshi soup has long been known for aiding digestion. Great as a daily side dish or when your stomach feels off. With Bancha Tea Simply drop umeboshi into bancha tea. A simple healing drink that supports your body with additive-free organic plums. How to Make Ume-Sho Bancha Ingredients Organic umeboshi - 1 piece Naturally brewed soy sauce (1–3 drops) Grated ginger (1–2 drops of juice) Bancha tea Instructions Tear the umeboshi and place in a teacup. Add soy sauce drops. Add ginger juice. Pour in bancha tea and enjoy. Recommended When You have stomach discomfort You’re tired You feel a cold coming on You’re hungover Start your day with it for overall wellness Great for summer fatigue or winter chills When you feel low on energy During or after fasting About the White Crystals on the Surface Mineral-rich seawater or rock salt used during the production process may crystallize and form white particles. These are primarily calcium and magnesium. They are completely natural and pose no quality concerns. Please enjoy with peace of mind. Q&A About Organic Umeboshi from Gunma Prefecture Is Gunma Prefecture known for plum production? It ranks second in Japan after Wakayama Prefecture. Gunma’s three major plum groves are Haruna, Misato, and Akima. What is the salt content of the umeboshi? 13%. This is a traditional, salty and sour umeboshi. Why is the 13% salt content important? Umeboshi with less than 13% salt is prone to mold at room temperature and requires preservatives or refrigeration. Higher salt content is possible but makes them too salty. We stick to 13% as the best balance between taste and preservation. There are small spots or blemishes on the surface. Are they safe to eat? Yes, they are safe. Since no chemical pesticides or fertilizers are used, blemishes may naturally occur on the fruit’s surface. Is the white residue on the surface mold? No, it is not mold. It’s a crystallized substance from minerals like calcium and magnesium in seawater or rock salt used in the pickling process. It’s perfectly safe to eat. What is the brown jelly-like substance inside the umeboshi? Depending on temperature and humidity, natural secretions from the fruit may harden into jelly-like substances. These are harmless and can be eaten, but feel free to remove them if you prefer. How long is the shelf life? Thanks to the sufficient salt content, they can be stored at room temperature for over a year if kept away from direct sunlight. Even after opening, refrigeration is not required—just store in a cool, dark place. Product Details Product Details Product Name Six-Year Aged Organic Umeboshi Ingredients Organic Ume (from Gunma Prefecture), Pickling Ingredient (Salt) Net Weight 120g Salt Content 13% Storage Instructions Store at room temperature, avoiding direct sunlight and high humidity
