Fukami Organic Umeboshi and Red Shiso – Premium grade

Umeboshi (Japanese salt-cured plums) is a Japanese classic known for its intensely salty and sour flavor. The Fukami umeboshi is made with Nanko-ume, which is a rare kind of plum from the Wakayama Prefecture in Japan, known to have the best ume in Japan.

The Fukami family, based in Wakayama Prefecture, has been growing the prized plums without pesticides or chemical fertilizers since 1940. As a fourth-generation family-run business, they stick to a traditional recipe: organic red shiso (perilla) from Wakayama, sea salt from Hyogo Prefecture, and a one-year aging process in barrels. This method ensures the umeboshi develops its signature tangy taste, aromatic shiso notes, a hint of umami, and a natural rosy hue—all without any artificial additives or preservatives. It was a Japanese friend who introduced me to umeboshi more than 25 years ago, and it took a while before I developed a taste for it. Though after I learned to appreciate this very salty, very sour snack, I just can’t get enough of it.

You can find umeboshi in most Asian stores, but the quality of the Fukami umeboshi is hard to find.  It is the best umeboshi that I’ve ever had!

I love white rice with umeboshi, but it’s also delicious with udon, or as a snack on it’s own.

There are typically 4-5 plums in each box, and along with the red shiso (also included),  it’s enough to season 10 or more bowls of rice, unless you’re like me and eat an entire plum with each bowl of rice:)

This box includes both umeboshi and red shiso

3.52 oz/100g

Ingredients: Plum, Salt, Red Perilla