为何选择日本供应
Wakayama Nanko Ume GI underpins premium umeboshi production; multi-century heritage in salt-cure methodology.
核心规格
Citric acid 4-6%; salt 7-20% (depending on style); muramic acid trace; concentration of organic acids drives umami.
典型成品
Bento-pack umeboshi, onigiri filling, gift-grade retail boxes, electrolyte-positioned beverages.
At a glance
- 已收录供应商
- —
- 常规 MOQ
- 10–50 kg packed; 1–10 kg gift-grade
- 常规交货周期
- 8–14 weeks
- 原产地
- Wakayama (Nanko, GI), Nara, Mie
- 分类
- 食品原料
- 采收季节
- Ume harvest June – July; pickling 6 weeks – 1 year
- 日本监管状态
- Food product; salt content disclosure; FFC notifications exist
- 日文名称
- 梅干し
- 罗马字
- 梅干し
关于本原料
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.
监管状态
| 日本 | Food product; salt content disclosure; FFC notifications exist |
|---|---|
| 欧盟 | Food import; sulphite labelling for some products |
| 美国 | GRAS; FDA Prior Notice |
| 中国 | GACC food facility registration |