Why source from Japan
Wakayama Nanko Ume GI underpins premium umeboshi production; multi-century heritage in salt-cure methodology.
Key spec
Citric acid 4-6%; salt 7-20% (depending on style); muramic acid trace; concentration of organic acids drives umami.
Typical end-product
Bento-pack umeboshi, onigiri filling, gift-grade retail boxes, electrolyte-positioned beverages.
At a glance
- Suppliers listed
- Phase 1 onboarding in progress
- Typical MOQ
- 10–50 kg packed; 1–10 kg gift-grade
- Typical lead time
- 8–14 weeks
- Regions of origin
- Wakayama (Nanko, GI), Nara, Mie
- Category
- Food ingredients
- Harvest season
- Ume harvest June – July; pickling 6 weeks – 1 year
- Japan regulatory status
- Food product; salt content disclosure; FFC notifications exist
- Japanese name
- 梅干し
- Romaji
- 梅干し
About this ingredient
Salt-cured Japanese plum — distinct from the existing 'ume-plum-extract' (concentrated extract) entry. Wakayama Nanko cultivar (existing GI in 'ume-plum-extract') is the dominant raw material; production methodology divides into shio-umeboshi (traditional salt-only, 18-20% salt), and the modern hachimitsu-umeboshi (lower-salt, sweetened with honey). Functional positioning targets citric-acid content for digestive support and electrolyte hydration applications. Used in onigiri filling, bento accent, and as a daily-use pantry ingredient.
Regulatory status
| Japan | Food product; salt content disclosure; FFC notifications exist |
|---|---|
| EU | Food import; sulphite labelling for some products |
| United States | GRAS; FDA Prior Notice |
| China | GACC food facility registration |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Umeboshi (Pickled Plum) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
Easier China regulatory path
Umeboshi (Pickled Plum) faces a more restrictive regulatory pathway in China. These alternatives have a simpler status in that market:
Shiro-Koji (White Koji Mold)
白麹
Citric-acid pathway dominant (vs lactic-acid in yellow koji); essential for tropical-climate fermentation; alpha-amylase active.
Simpler in China· shares 4 categories
Yuba (Tofu Skin)
湯葉
Protein ~25% wet (50%+ dry); fat 13-18%; isoflavone elevated; gluten-free.
Simpler in China· shares 4 categories
Daikon (Japanese Radish)
大根
Vitamin C 12-15 mg/100g; isothiocyanate-derived diastase / amylase enzymes; protein 0.5-0.8%.
Simpler in China· shares 4 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Phase 1 manufacturer onboarding is in progress. If you are actively sourcing this ingredient and would like to be introduced to candidate Japanese producers, send an inquiry and our team will return with options.
Disclaimer
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Last updated: 2026-05-05