Sun-dried Kishu Nanko plums, pickled with nothing but coarse sun-dried salt. Salty and sour: old-fashioned umeboshi at about 22% salt.
At a glance
- Umeboshi (salted, sun-dried plums) in a tub
- Kishu Nanko plums
- Pickled with coarse sun-dried salt only
- About 22% salt
About JA Wakayama
JA Wakayama (和歌山県農業協同組合) is the agricultural co-operative formed on 1 April 2025, when eight JAs in Wakayama Prefecture, JA Kinan (紀南農業協同組合) among them, merged. Its Kinan regional headquarters in Tanabe City sells Kishu umeboshi and mandarins.
How to use & enjoy
Umeboshi is usually eaten with rice, and is a common filling for onigiri rice balls. It is also added to okayu rice porridge and to ochazuke, rice with tea poured over. A single umeboshi on a bed of rice is the hinomaru bento, named for its likeness to the Japanese flag.
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
