Umeboshi (Pickled Plum)
梅干し (梅干し)
Por qué hacer sourcing en Japón
Wakayama Nanko Ume GI underpins premium umeboshi production; multi-century heritage in salt-cure methodology.
Spec clave
Citric acid 4-6%; salt 7-20% (depending on style); muramic acid trace; concentration of organic acids drives umami.
Producto final típico
Bento-pack umeboshi, onigiri filling, gift-grade retail boxes, electrolyte-positioned beverages.
At a glance
- Proveedores listados
- —
- MOQ típico
- 10–50 kg packed; 1–10 kg gift-grade
- Plazo típico
- 8–14 weeks
- Regiones de origen
- Wakayama (Nanko, GI), Nara, Mie
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Ume harvest June – July; pickling 6 weeks – 1 year
- Estado regulatorio en Japón
- Food product; salt content disclosure; FFC notifications exist
- Nombre japonés
- 梅干し
- Romaji
- 梅干し
Sobre este ingrediente
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.
Estado regulatorio
| Japón | Food product; salt content disclosure; FFC notifications exist |
|---|---|
| Unión Europea | Food import; sulphite labelling for some products |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |