Ko or "mini" umeboshi plums are revered in Japan as the select species of umeboshi. They are harvested only from century-old umeboshi trees. These compact plums are full of flavor and the core of the seeds can be eaten and is traditionally considered to be highly medicinal substance for the stomach. Due to their unique size, Ko Umeboshi plums are preferred to the larger sized plums for convenient and everyday use. Ideal for adding to a cup of tea, such as kukicha (twig tea) or green tea. Mothers traditionally place "ko" ume in the in the center of the rice in their children's lunch box creating what is known as "hinomaru-bento," the representation of the Japanese flag.
Ingredients: Japanese "ko" (small) ume plums, sea salt, and red shiso (perilla) leaves.
Mitoku Umeboshi Plums are entirely handmade with great care, according to the traditional farmhouse method.
Gathered in remote mountain orchards from trees that have never known chemicals, they have a wild quality,
and are exceptionally potent and flavorful. The food that epitomizes the adage: "food is your best medicine."
Umeboshi has been recognized by the Japanese as a powerful medicinal food for thousands of years, and is the
highest known source of citric acid.
Uses: Umeboshi plums are used as a condiment, a zesty seasoning for salad dressings, veggies, pickles, sauces,
spreads, dips, inserted in the center of rice balls (onigiri), or to make a Japanese medicinal tea.
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