Sunne Saker
0,-
Lukk
Handlekurven er tom

Subtotal: 0,-

Japanske Umeboshi plommer økologisk vegan 200 g Clearspring

149,- 219,- -32%

Clearspring økokolgisk umeboshi er sure, saltsyltede japanske ume plommer.

Umeboshi kan brukes i små biter for å legge til ekstra smak på f.eks sushi eller risballer. Den kan gnis på kokt mais eller brukes i andre retter.

Umeboshi har i mange århundre vært en viktig del av japansk mat og folkemedisin. Den kan for eksempel bidra til å styrke fordøyelse og danne mer base i kroppen. 

Best før 

Clearsprings umeboshi er ikke pasteurisert (oppvarmet) slik at alle de helsebringende egenskapene er i god behold.

Umeboshi er veldig konsentrert og bare en liten mengde er nødvendig.

Oppbevares kjølig etter åpning.

Ingredienser: Japanske ume plommer* (87 %), havsalt, shiso (perilla) blader* (1 %)

Informasjon om gluten og allergener: Ingen kjente

   

Næringsinnhold pr. 100 g: Energi 37 kcal, fett 0,3 g - herav mettet fett 0 g, karbohydrater 0,4 g - herav sukkerarter 0 g, proteiner 1 g, salt 16,8 g

Umeboshi production

Clearspring Organic Umeboshi plums are produced on a small scale by a family in Wakayama, the best known ume fruit growing area in Japan. They are passionate about small scale farming and food production, managing their orchard using organic methods and following the traditional slow practice of lactic acid pickling when making their exquisite umeboshi.

They harvest their fruit towards the end of June when it is partially ripe and the juice still acid enough to give the desired tartness to the pickles. Picked too early, and the pickles remain hard, whilst picked later when fully ripe, produces mushy, tasteless pickles.

After harvesting they soak the fruit overnight to remove any bitterness, then pack it in barrels with layers of salt and leave it to pickle for a few weeks. The secret of the pickling process, they say, is to allow the beneficial lactic-acid-forming bacteria to develop before other competing bacteria gain a hold. The right amount of salt - lactic-acid bacteria are salt-tolerant whilst many other species are not - and a cool, dark place for pickling, are critical to this process.

Around late July, when pickling is complete, they dry their umeboshi on trays in the sun and then carry out a second, shorter pickling in the brine of pickled leaves of the fragrant red shiso herb which gives umeboshi their characteristic crimson colour and spicy flavour.

Our producer is exceptionally skilled in using traditional methods, which is why their organic plums are amongst the finest umeboshi products in Japan.

 

Share |

Trykk Enter for å søke eller Esc for å lukke