Umeboshi (Pickled Plum)
梅干し (梅干し)
Pourquoi sourcer au Japon
Wakayama Nanko Ume GI underpins premium umeboshi production; multi-century heritage in salt-cure methodology.
Spec clé
Citric acid 4-6%; salt 7-20% (depending on style); muramic acid trace; concentration of organic acids drives umami.
Produit fini typique
Bento-pack umeboshi, onigiri filling, gift-grade retail boxes, electrolyte-positioned beverages.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 10–50 kg packed; 1–10 kg gift-grade
- Délai typique
- 8–14 weeks
- Régions d'origine
- Wakayama (Nanko, GI), Nara, Mie
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Ume harvest June – July; pickling 6 weeks – 1 year
- Statut réglementaire au Japon
- Food product; salt content disclosure; FFC notifications exist
- Nom japonais
- 梅干し
- Romaji
- 梅干し
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; salt content disclosure; FFC notifications exist |
|---|---|
| Union européenne | Food import; sulphite labelling for some products |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |