CREATION AND MAINTENANCE OF PURITY IN FOOD Eden Organic Umeboshi Plums — Wakayama Nanko, Glass Jar, Organic Double-Pickled

Eden Organic Umeboshi plums are traditionally made, double-pickled, sun-dried Nanko ume from Wakayama, Japan, packed in glass jars with no additives.

These umeboshi come from a single farmhouse operation in Wakayama where organic ume are salt-brined, sun-dried, re-pickled with red shiso, and sun-dried again — a small-batch, hands-on process that preserves authentic texture and flavor. Certified organic in both Japan and the U.S., these plums are presented in glass jars and contain only fruit, sea salt, and red shiso. Their bright, savory-acid profile is central to many traditional Japanese preparations and prized by cooks who value clean ingredients and artisanal technique.

How are these umeboshi prepared and what makes them authentic?

Each jar is produced using time-honored farmhouse methods in Wakayama. The process begins with a month-long sea-salt brine, three days of sun-drying, a second pickling with red shiso leaf, and a final sun-dry, preserving the heritage Nanko variety.

• U.S. and Japan organic certified fruit and production
• First pickled in sea salt for one month
• Sun-dried three days, then repickled with red shiso
• No colorants, preservatives, or artificial additives

What does the flavor and texture bring to cooking?

These umeboshi deliver a concentrated balance of salty, tangy, and umami notes with a tender, slightly fibrous texture that breaks down easily when chopped or mashed. They lend bright acidity and depth to rice, dressings, sauces, and marinades without adding processed ingredients.

• High citric acid provides lively tang and savory bite
• Soft flesh that mashes into pastes or dices cleanly
• Red shiso infusion adds aromatic, slightly herbal color
• Pairs well with rice balls, sushi, porridges, and dressings

How should I use and store these plums in my kitchen?

Use umeboshi as a flavoring or condiment: mash into dressings, tuck into rice balls, stir into soups, or mix into vegetable dishes for instant acidity and depth. After opening, keep the jar tightly sealed and refrigerated to maintain freshness and flavor; the salt preserves the plums, so they keep well if handled properly.

• Refrigerate after opening, tightly sealed
• Use a clean utensil to avoid contamination
• Great for mash, dice, or thinly slicing into recipes
• Long shelf life thanks to traditional salt pickling

Why choose the Nanko variety and organic small-batch production?

Nanko is regarded in Japan for its favorable balance of flesh, flavor, and pickling response, producing umeboshi with refined taste and texture. Organic, single-location production ensures traceability and avoids unwanted additives, so what you taste is true fruit, salt, and shiso.

• Nanko variety prized for taste and flesh quality
• Small-batch farmhouse techniques ensure consistent care
• Organic certification verifies no synthetic pesticides or additives
• Glass jar packaging preserves flavor and allows inspection

Who is this for: Home cooks and chefs who appreciate artisanal Japanese ingredients, anyone seeking a clean-label umami-acid condiment for rice, dressings, and sauces, and shoppers who prioritize organic, traditionally made pantry staples. These umeboshi suit those curious about classic Japanese flavors, people assembling authentic bento components, and cooks who want a shelf-stable, intense condiment without additives.

Ingredients

Organic Ume Plums, Sea Salt, Organic Shiso