JAPANESE CUISINE
The "ume" or Japanese plum, is an essential part of Japanese heritage. For 1500 years, the Japanese have eaten umeboshi, a delicious sour fruit believed to hold cleansing and curative powers. Indeed, during the feudal wars of the Kamakura Era (1185-1333 A.D.) Samurai warriors ate umeboshi to fight off battle fatigue. The Umeboshi is believed by Japanese people to hold many health benefits, eg in helping control indigestion, blood pressure and cholestrol. The Japanese rarely present a meal where pickles are not served, umeboshi is a versatile pickle adding life to any dish!
Clearspring Traditional Umeboshi - Salt pickled plums with Shiso herb (200g)
The Clearspring traditional Umeboshi is a
delicious zesty a versatile seasoning. Selected Japanese plums (ume) are
gathered from its mountainous orchards, pickled in sea salt, sun dried and aged
for upto a year. Shiso leaves are also added to give flavour and natural
colour. Umeboshi will add a lively tartness to salads, dips, sauces,
vegetables, in fact it is so versatile, it can liven any dish! The shiso
leaves can be used as an additional flavouring and seasoning.
Ingredients: Japanese ume plums, shiso (perilla)
leaves and sea salt.
$19.95 Add to Cart
Sanchi Nori Seaweed (25g)
Seaweed is an important part of Japanese diet. It is very rich in minerals. Nori are dried, thin seaweed sheets, used in Japanese dishes such as sushi rolls and rice balls or as a condiment for rice. Sea vegetables are as commonly used as garden vegetables in Japanese cooking. Try our mouth watering Nori seaweed for a nutritious twist to your meals!
Sanchi Nori Seaweed is grown in tidal waters on nets that have been anchored on bamboo poles in shallow inlets. Sanchi sea vegetables grow naturally or are cultivated in Japanese waters in a tradition dating back thousands of years. Only the choicest quality is harvested.
Ingredients: Nori (Porphyra tenera)
$14.95 Add to Cart
