Ingredients : umeboshi purée ( Nanko Ume plums, liquid sugar, glucose syrup, salt, water, sugar cane spirit ), konjac glucomannan, hydrogenated glucose syrup, glycerol, red cabbage colour, corn starch (traces)
Packaging : packet with 10 leaves
Essential to keep dry
Origin : Wakayama, Japan
Umeboshis are the fruit of the Japanese apricot tree (plums) macerated in salt.
They combine antiseptic, fortifying, mineralizing, alkalinizing properties... Their refreshing fruity sweet-sour taste is atypical, particular for neophytes, essential for fine connaisseurs.
Fukami Umeten had the idea of presenting these small plums as dried leaves, like nori seawed. Technically it was difficult to achieve because it was necessary to perfectly blend the plums with the konjac (amorphophallus konjac). Five umeboshi plums are needed to make just one large leaf.
Used like a nori seaweed leaf, this very original format gives colour and fruitiness to makis and temaki, or used to make a brik for meat, fish, seafood, vegetables ...or to make or colour tempura, little nems...or different and various mille feuilles.
It's possible to dry them in the oven to obtain a crunchy texture or hydrate them to wrap around your favourite food or compositions.
There is no doubt that this product is going to encourage culinary vocations.
The first impression is salty but very quickly slightly acid and fruity notes are expressed.
