Sekimoto Umeboshi Kishu Nanko Ume 120g — whole Japanese pickled plums in a 120 g tub, made by a producer based in Minabe, Wakayama, the district most associated with Nanko ume. Umeboshi is one of the sharpest, saltiest things in the Japanese pantry, and a very little goes a long way.
About Sekimoto
Sekimoto Foods Co., Ltd. (せきもとフーズ株式会社), which trades as Oumehan Honpo (お梅はん本舗), is an umeboshi producer in Minabe, Wakayama. Its umeboshi carry the Kishu Tokusen Umeboshi certification mark, awarded jointly by the Kishu Minabe and Kishu Tanabe umeboshi cooperatives to plums meeting the region's A-grade selection standards.
What is umeboshi?
Umeboshi (梅干し) are Japanese ume — a fruit closer to an apricot than a plum, despite the usual English name — salted and sun-dried into an intensely sour, salty preserve. Nanko ume (南高梅) is the most prized variety, grown in Wakayama Prefecture, and is valued for thin skin and soft, generous flesh. Two traditional cures exist: shiraboshi (白干し), cured with salt alone and pale gold in colour, and shiso-zuke (しそ漬け), cured with red perilla leaf, which turns the fruit deep red and adds a herbal note.
How to use & enjoy
- Served whole on steamed white rice, or alongside noodles such as udon and somen, as a tangy, salty accompaniment.
- Mashed into a paste — neri ume — and whisked into salad dressing as a tart, salty flavour booster.
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Traditional Kishu pickled plums · 紀州南高梅 梅干し · Sekimoto umeboshi range.
