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Umeboshi acidulate

Macrobiotic

Umeboshi acidulate is obtained by draining the acidulated and salty liquid that is produced by the maturing of Umeboshi plums. it is used like normal vinegar, but it is already salty: to dress a salad it is therefore sufficient to add just a little oil.

Ohindo Acidulate is made from the same Japanese Ume plums used to prepare Umeboshi. Fermented with salt and Shiso leaves in wooden barrels according to the traditional method, the Ume plums produce this sour and salty condiment which is considered by connoisseurs an essential ingredient of natural cooking.

Ingredients :

Japanese plums (Prunus mume) (43%), Shiso leaves (Perilla frutescens), sea salt.

Nutritional values:

• Fiber (g) 0.3
• Carbohydrates (g) 0.41
• Sugars (g) 5.5
• Energy Kcal 25
• Energy Kj 104
• Fat (g) 0
• Na (gr) 6.73
• Protein (g) 0.5
• Saturated fatty acids (g) 0

Format :

1l