Nuestro umeboshi es producido en Japón siguiendo el método tradicional. La ciruela de la variedad ume es recogida sin madurar y guardada en sal y hojas de shiso durante bastante tiempo. Son las hojas de shiso las que aportan al alimento su color rojo característico. Ideal para utilizar en cocción con verduras y cereales.
Ciruelas japonesas* (ciruela Ume) (79%), sal marina, hojas de Shiso* (Perilla frutescens).
May contain traces of gluten and soy.
Triturar hasta convertir en puré para utilizar como condimento en la preparación de salsas. Para elaborar una bebida, meter en una taza una ciruela de Umeboshi deshuesada y una cucharada de Shoyu y añadir una taza de Kukicha caliente.
| kcal. | 32 |
|---|---|
| kJ. | 137 |
| Carbohydrates | 1,7 |
| of which sugars | 1,2 |
| Proteins | 0,6 |
| Fats: | 0 |
| of which saturated | 0 |
| Dietary fibre | / |
| Salt | 19,4 |
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Our umeboshi is produced in Japan according to the traditional method. The ume plum is harvested unripe and stored in salt and shiso leaves for a period of time. It is the shiso leaves that give the food its characteristic red colour. Ideal for use in cooking with vegetables and cereals. ....
La Finestra sul Cielo
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Puré de umeboshi elaborado a partir de la maduración de la ciruela ume, junto con la sal y las hojas de shiso. Las ciruelas se recogen de los árboles antes que maduren y se fermentan entre 6 meses y 7 años. El resultado de esta fermentación es un producto altamente alcalinizante. Ideal para combinar con cereales y verdura. Con un 79% de ciruela japonesa ume. No pasteurizado.
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Our umeboshi is produced in Japan according to the traditional method. The ume plum is harvested unripe and stored in salt and shiso leaves for a period of time. It is the shiso leaves that give the food its characteristic red colour. Ideal for use in cooking with vegetables and cereals. ....
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