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For over a century, Yuasa Noen has cultivated ume in Gunma Prefecture, one of Japan's premier plum-growing regions. Today, they are among the very few producers growing certified organic ume—a practice that accounts for less than 1% of Japan's total ume production. Their additive-free umeboshi are crafted the traditional way using only organic ume and carefully selected natural sea salt, resulting in a beautifully balanced pickle with vibrant fruit, bright acidity, and a clean, mellow salinity.
A staple of the Japanese table for centuries, umeboshi are naturally fermented and intensely flavorful. Traditionally enjoyed with rice, onigiri, ochazuke, and bento, they have long been treasured in Japan—legend says Emperor Murakami regained his strength after eating umeboshi, and samurai often carried them on their journeys.
Like preserved lemon or capers, think of umeboshi as a chef's secret ingredient. A little goes a long way, adding vibrant acidity and umami to everything from vinaigrettes and marinades to pasta, roasted vegetables, and so much more.
Storage: Store at room temperature away from direct sunlight, heat, and humidity.
Ingredients: Organic Japanese ume (plum), salt
Product Attributes:
- 300g plastic container
- Made in Gunma Prefecture, Japan
- Certified organic
- Additive-free
Suggested Uses:
- Serve with steamed rice, okayu, or ochazuke.
- Use as a filling for onigiri or add to a bento.
- Stir into salad dressings, mayonnaise, or marinades.
- Toss with pasta, noodles, or roasted vegetables.
- Finely chop and serve with grilled fish, chicken, or tofu.
Recipes:
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Nestled in the foothills of Mount Haruna in Gunma Prefecture, Yuasa Noen is a fifth-generation family farm dedicated to organic ume. With just four family members overseeing every step—from orchard to packing—they produce exceptional umeboshi using time-honored techniques and a lighter salt cure for a clean, balanced flavor.
Learn more about Yuasa Noen
