Kombu Umeboshi Sour Plum Kishu 8oz

What is kombu umeboshi?
Umeboshi (梅干し) are Japanese plums salted and pickled until sour. This version is made with kombu dashi (昆布だし) — stock drawn from kombu (昆布, sea kelp) — using kombu from Hokkaido. The dashi adds umami and lets the salt come down, so it tastes rounder and less sharp than standard umeboshi. The plum itself is Kishu Nanko-bai (紀州南高梅), known for thin skin and soft, juicy flesh.

Because the salt is reduced and the umami is higher, this style pairs more widely than a plain salt-and-shiso umeboshi — it sits well next to noodles, rice, and richer dishes rather than only as a sharp accent. Made with no preservatives or coloring.

Specifications

How to enjoy

The lower salt and added umami make this an easy match for full meals — soba, udon, curry rice, and ginger pork all work. It's also good with plain rice or in an onigiri. One tip: cook it into rice in place of dashi, and the umami from the Kishu Nanko-bai plum carries through the whole pot for a savory, seasoned rice.

Pairing notes — soba and udon, curry rice, ginger pork, steamed rice, and green tea.