The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. If you take a hint of apricot, combine it with the floral notes of golden-ripe fermented Japanese plums, add the luscious, sweet-tart character of our aged white balsamic from Modena, Italy and you have a delicately rare, complex umami flavour profile. It's a wonderful pucker-power ingredient for dressings and marinades. 

SUGGESTED PAIRINGS: Persian Lime, Lemon, Garlic, Toasted Sesame, Orange and Basil olive oils.