Umeboshi

With fermented food’s popularity rising – the healthy community is raving about its health benefits –, a traditional Japanese food is becoming the new holy grail: the umeboshi (translated: the savory plum) …

By Ellie Michel Published on 04 May 2017 Share

With fermented food’s popularity rising – the healthy community is raving about its health benefits –, a traditional Japanese food is becoming the new holy grail: the umeboshi (translated: the savory plum). Fruit of the Japanese apricot tree, umeboshis are harvested when ripe then kept in salt brine – made with brandy, salt, and shiso.

This content is exclusively for subscribers

NellyRodi Get access to The Review and to all NellyRodi tools
Monthly fee (Automatically renewed every year) 200€ HT or €1500 (without added taxes) for the whole year Subscribe
Editions Package

All the benefits of the annual package + Digital Editions on demand

Get in touch