Product Description

*Please note: The container has been changed to an eco-friendly cup that nearly triples the reduction of CO2 emissions compared to the previous one.*

- Kishu small pickled plums tested for residual pesticides
- Grown and harvested at "Gentle Farm" in Kishu Minabe to Tanabe, registered as a World Agricultural Heritage site
- A traditional salty plum made with Setouchi Sea salt, which contains no ferricyanide additives. After sun-drying, it is further aged, resulting in Kishu Ume香's unique traditional salty pickled plum.

▼ What is high-quality Ume?
Our store handles three types of plums: Premium, High-Quality, and Damaged Tsubure Ume.
High-Quality Ume has fewer blemishes, cracks, spots, etc., compared to Tsubure Ume, and only uses fully ripened, high-quality flesh.
Although being fully ripened means there may be some cracks or breaks, the overall quality is excellent, resulting in a good taste.

▼ What is Kishu Ume香?
As an agricultural corporation, we operate our farm based on the following philosophy:
**"Valuing the health of people, ecosystems, and crops."**
To achieve this, we limit the use of pesticides and fertilizers not only on our own farm but also on partner farms.
In particular, we are cautious about pesticides because they can damage ecosystems and affect the health of those applying them.

▼ What ingredients are used?
- *Only salt (produced in Setouchi Sea)*

▼ Salt content of the pickled plums
Approximately 20%. A very traditional, sweet-salty pickled plum.

▼ About the salt used
Kishu Ume香 uses only Setouchi Sea salt, which does not contain ferricyanide compounds (ferricyanide compounds / potassium ferricyanide / YPS), often found in imported salts used in various dried salts, including those from overseas.
(In Japan, there is no mandatory labeling of the salt's country of origin for pickled plums, and currently, many pickled plums on the market are made with imported salt.)

▼ What is ferricyanide (potassium ferricyanide / YPS)?
It was an additive banned in Japan until around 2003. After it was permitted only in salt, imported salts became mainstream in the industry.

▼ Chlorine-based disinfection
Recently, some farmers soak green plums in slightly concentrated hypochlorous acid water for about 30 minutes before salting.
This process is intended to improve appearance by reducing surface scratches and dullness on the plums and pickled plums, but it does not improve taste or texture, nor does it offer health benefits. Our farm does not perform this process.

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**Uses and ways to enjoy white-dried plums, which are often avoided due to their high salt content:**
- Classic! Add a pinch or a whole piece to shochu or sake
- A pinch in rice balls (also said to help preserve rice freshness)
- For simmered fish dishes (reduce salt and supplement with salt from the pickled plum; it reduces fishy odors and allows the meat to absorb fish extract, making the plum very delicious)
- Make your own additive-free, reduced-salt pickled plum (by soaking in plenty of water overnight, you can make a lower-salt version)

**Ingredients and Nutritional Information**
- Ingredients: Plum (Wakayama Prefecture), Salt
- Nutritional facts (per 100g edible portion):
Energy: 87 kcal
Protein: 0.0 g
Fat: 0.0 g
Carbohydrates: 21.7 g
Salt equivalent: 20.3 g (approximately 20% salt content)