Mengapa memilih Jepang
Wakayama Nanko Ume GI underpins premium umeboshi production; multi-century heritage in salt-cure methodology.
Spesifikasi utama
Citric acid 4-6%; salt 7-20% (depending on style); muramic acid trace; concentration of organic acids drives umami.
Produk akhir tipikal
Bento-pack umeboshi, onigiri filling, gift-grade retail boxes, electrolyte-positioned beverages.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 10–50 kg packed; 1–10 kg gift-grade
- Waktu tunggu tipikal
- 8–14 weeks
- Daerah asal
- Wakayama (Nanko, GI), Nara, Mie
- Kategori
- Bahan makanan
- Musim panen
- Ume harvest June – July; pickling 6 weeks – 1 year
- Status regulasi Jepang
- Food product; salt content disclosure; FFC notifications exist
- Nama Jepang
- 梅干し
- Romaji
- 梅干し
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; salt content disclosure; FFC notifications exist |
|---|---|
| Uni Eropa | Food import; sulphite labelling for some products |
| Amerika Serikat | GRAS; FDA Prior Notice |
| Tiongkok | GACC food facility registration |