Plum vinegar with ripe Nanko plums [Ume Boys]

The plum boys are making traditional umeboshi made with salt and shiso in Minabe Town, Wakayama Prefecture, the largest plum production area in Japan.

As a plum farmer who has been in the 5th generation, he has been cultivating plums, and is actively involved in researching umeboshi, which brings out the flavor of plums, made from simple ingredients such as plums, salt, and shiso, and spreading the use of umeboshi and how to eat them.

What I would like to introduce to you by Ume Boys is the plum vinegar you can make while making umeboshi.

It has been used as a highly nutritious superfood on Japanese dining tables for a long time, and has a variety of great benefits, such as fatigue recovery, sterilization and intestinal regulating properties.

Pour a little of the plum vinegar into a cup and pour in hot iron pot water.

This is so tasty! The salty and plum aroma are indescribable, and it has a natural, infused taste that can be consumed even when tired or when you have no appetite, and is so natural that it can be consumed in such a way that it can be soaked in the body.

It also seems that adding just a little of plum vinegar to hot water or water can also increase the absorption of water.

The difference between red and white in a bottle is whether it contains shiso. The red has a shiso flavor, while the white has a taste of plum itself.

In the summer, it looks delicious when mixed with chilled iron kettle hot water.♪

Ume vinegar is also a great seasoning for cooking, so one bottle can be used in a variety of ways.

There is also an Instagram recipe account that uses plum vinegar from Ume Boys, so be sure to check it out too.🔍

Ume Vinegar Recipe Account

Product Details

Capacity: 500ml

raw materials:Ripe Nanko Plum, Sun-salt

Salt: Approximately 20%