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[NEW PRODUCT!] Ume Koji　

梅麹

$10.00 USD

Tangy • Fruity • Umami

A bright, savory koji seasoning handcrafted with ume and gluten-free soy sauce. Naturally fermented for a balanced blend of fruity tartness, and deep umami.

A versatile finishing seasoning for rice, tofu, vegetables, noodles, protein—adding a refreshing Japanese accent with just a spoonful. Also works beautifully as a marinade, as koji helps tenderize proteins while enhancing flavor and umami.

Ingredients: Salt picked Japanese plums (Umeboshi), rice koji, gluten-free soy sauce

Refrigerate for best quality

1.5oz (50ml)

爽やかな酸味・フルーティー・旨味

米麹に、日本の梅、香り高い紫蘇、グルテンフリー醤油を合わせました。ご飯や麺類、野菜、肉類などのタンパク質食材と相性抜群です。

原材料：米麹、グルテンフリー醤油、梅干し、青紫蘇

50ml (1.5oz)

What is Japanese Ume?

Ume (梅) is a fruit that has been important in Japanese food culture for centuries. It is commonly called a “Japanese plum,” although botanically it is more closely related to the apricot. Fresh ume are small, round fruits that usually range from green to yellow as they ripen and have a distinctive fruity aroma and intensely tart flavor.

An image of ume, Japanese plums

Unlike ordinary Western plums, ume are traditionally processed rather than eaten raw. They can be salted, fermented, dried, sweetened, steeped, or preserved to create a wide variety of Japanese foods and beverages.

Perhaps the best-known ume product is umeboshi (梅干し)—salted and preserved ume with an intensely sour, salty flavor. Ume are also used to make ume syrup, ume vinegar (umesu), jams, sauces, candies, seasonings, and umeshu, a sweet alcoholic beverage traditionally made by steeping ume in alcohol and sugar. Ume also pairs especially well with shiso, which is often used when making traditional red-colored umeboshi.

Ume contains organic acids and various plant compounds, and ume products have long been valued in Japanese food culture, particularly for their strong flavor and ability to stimulate the appetite. Their nutritional qualities vary considerably depending on how they are prepared; salted products such as umeboshi can contain substantial sodium, while syrups may contain considerable sugar.

Ume's unusual combination of tartness, fruitiness, saltiness, sweetness, and aroma makes it one of Japan's most distinctive ingredients.

What's Your Flavor?

どの味が好き？

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