Umeboshi Vinegar

L'acidulato di umeboshi è ottenuto scolando il liquido acidulato e salato che si produce dalla stagionatura delle prugne Umeboshi. si utilizza come un normale aceto, ma è già salato: per condire un'insalata è perciò sufficiente aggiungere solo un poco di olio.

The Ohindo Vinegar is produced with the same Japanese Ume plum, used to prepare the Umeboshi. Putted to ferment with salt and shiso leaves in wooden barrels according to the traditional method, Ume plums produce this sour and salty sauce that is considered by connoisseurs as an essential ingredient of natural cooking.

  • Code: 2ACIUME
  • Quantity: 500ml

Tech notes

Japanese plums (Prunus Mume), Perilla frutescens shiso leaves,sea salt.

Store in a cool, dry place away from light and heat.

  • Dietary fibers (gr) 0.3
  • Carbohydrates tot. 0.41
  • Soluble carbohydrates (gr) 5.5
  • Energia Kcal 25
  • Energia Kj 104
  • Lipids tot. 0
  • Na (gr) 6.73
  • Protein tot. (gr) 0.5
  • Saturated tot. (gr) 0

Use with oil for salad dressing instead of wine vinegar and salt. Sauce recipe for vegetables: add a tablespoon of Tahin (sesame cream) with two teaspoons of Ohindo Vinegar and mix well. Use to dress vegetable dishes and seaweeds.

The informations contained in this schedule are informative purposes only.
For consumption / use of the product we suggest you to read the label.

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