{"product_id":"ume_074","title":"Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural 'Umi no Sei' Sea Salt","description":"\u003cdiv id=\"tempB\"\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eOnly 1% of Ume Are Organically Grown\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_01.jpg\" alt=\"Umeboshi\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWe use rare organically grown ume plums, which make up only about 1% of the domestic market. \n        No synthetic pesticides or chemical fertilizers are used during the cultivation period, so you can enjoy them with peace of mind.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eUmeboshi Made with Natural Salt and No Additives\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_02.jpg\" alt=\"Natural Salt\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\"Umi no Sei\" natural salt is made by sun-concentrating clean seawater brought by the Kuroshio Current to Izu Oshima, then sun-dried again in a greenhouse to crystallize.\n        It has a subtle sweetness, umami, and richness that enhances the flavor of ingredients.\n        No preservatives or artificial coloring are used—enjoy additive-free umeboshi made with only natural salt.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eMessage from the Producer\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_02.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eYuasa Farm has been producing ume plums for over 100 years across five generations, \n                    cultivating them in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.\u003cbr\u003e\n                    We practice a six-step industry system, handling everything from cultivation to processing and sales in-house.\u003c\/p\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_03.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eThrough grass-grown cultivation, we mow the grass under the ume trees to increase soil microorganisms and nurture the trees with natural humus.\n                    No synthetic pesticides, fertilizers, or herbicides are used during the growing period.\n                    \u003cbr\u003eFurthermore, we use solar power for electric farming tools, reuse pruned branches for heating and hot water, and utilize glass greenhouses to sun-dry the ume, \n                    ensuring environmentally conscious, safe, and delicious ume production.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eWays to Enjoy Organic Umeboshi\u003c\/h2\u003e\n        \u003ch3\u003eWith Warm Rice\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_17.jpg\" alt=\"Ume and Rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003ePerfect with plain rice, onigiri (rice balls), rice porridge, or even in mixed rice dishes.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_11.jpg\" alt=\"Ume Onigiri\"\u003e\n        \u003c\/div\u003e\n\n        \u003ch3\u003eAs a Side Dish Dressing\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_12.jpg\" alt=\"Ume Side Dish\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe saltiness of umeboshi makes it a useful seasoning in various dishes.\u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Ume Side Dish\u003c\/h3\u003e\n            \u003ch4\u003eIngredients (1 serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 bunch spinach\u003c\/li\u003e\n                \u003cli\u003e1 umeboshi\u003c\/li\u003e\n                \u003cli\u003e1 tsp soy sauce\u003c\/li\u003e\n                \u003cli\u003eBonito flakes as needed\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eQuickly boil the spinach, cool it in water, and squeeze out excess water.\u003c\/li\u003e\n                \u003cli\u003eCut the spinach into bite-sized pieces.\u003c\/li\u003e\n                \u003cli\u003eRemove the pit from the umeboshi and finely chop it.\u003c\/li\u003e\n                \u003cli\u003eMix the umeboshi and soy sauce together.\u003c\/li\u003e\n                \u003cli\u003eToss the spinach with the ume-soy mix and sprinkle bonito flakes to finish.\u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_13.jpg\" alt=\"Ume Side Dish\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003ch3\u003eWith Bancha Tea\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_18.jpg\" alt=\"Ume Bancha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eSimply adding it to bancha tea makes a tasty drink. \n            Here's an easy recipe for \"Ume-Soy Bancha\", a comforting drink made with additive-free umeboshi.\n        \u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Ume-Soy Bancha\u003c\/h3\u003e\n            \u003ch4\u003eIngredients\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 umeboshi\u003c\/li\u003e\n                \u003cli\u003eNatural brewed soy sauce (1–3 drops)\u003c\/li\u003e\n                \u003cli\u003eGinger juice (1–2 drops)\u003c\/li\u003e\n                \u003cli\u003eBancha tea\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eBreak the umeboshi into pieces and put into a teacup.\u003c\/li\u003e\n                \u003cli\u003eAdd a few drops of soy sauce.\u003c\/li\u003e\n                \u003cli\u003eAdd a few drops of grated ginger juice.\u003c\/li\u003e\n                \u003cli\u003ePour in bancha tea and it's ready to enjoy.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003ch3\u003eRecommended Times for Ume-Soy Bancha\u003c\/h3\u003e\n            \u003cul\u003e\n                \u003cli\u003eWhen your stomach feels off.\u003c\/li\u003e\n                \u003cli\u003eWhen you're feeling tired.\u003c\/li\u003e\n                \u003cli\u003eAt the first sign of a cold.\u003c\/li\u003e\n                \u003cli\u003eAfter drinking or with a hangover.\u003c\/li\u003e\n                \u003cli\u003eTo support daily wellness with a morning cup.\u003c\/li\u003e\n                \u003cli\u003eIn summer for fatigue, in winter for warmth.\u003c\/li\u003e\n                \u003cli\u003eIf you're feeling low on energy.\u003c\/li\u003e\n                \u003cli\u003eDuring or after fasting.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n       \n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003eQ\u0026amp;A About Organic Umeboshi from Gunma\u003c\/h3\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs Gunma known for ume production?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eYes, it ranks second in the nation after Wakayama Prefecture. It’s home to three major ume groves: Haruna, Misato, and Akima.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the salt content of these umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e13%. These are traditional salty and sour umeboshi.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhy 13% salt content?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eBelow 13%, umeboshi are prone to mold at room temperature and require preservatives or refrigeration. \n                    Above that, the saltiness may overpower. 13% strikes a balance between flavor and preservation.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eAre blemishes or spots on the surface of umeboshi safe to eat?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eYes. Due to the absence of chemical pesticides or fertilizers, small blemishes may occur but are harmless.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eAre the white crystals on the surface mold?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eNo, they are not mold. These are crystallized minerals like calcium and magnesium from sea salt or brine used in processing and are safe to eat.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the brown jelly-like substance inside the umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThis may form when secretion accumulates inside or outside the fruit due to environmental conditions or insect bites. It’s harmless and edible, but you may remove it if you prefer.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the shelf life of these umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThanks to the high salt content, they can be stored for over a year at room temperature away from direct sunlight. No refrigeration needed after opening.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Umeboshi\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Ume (from Gunma Prefecture), Pickling Ingredient (Salt)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e120g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eSalt Content\u003c\/th\u003e\n                            \u003ctd\u003e13%\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n                            \u003ctd\u003eStore at room temperature, avoiding direct sunlight, heat, and humidity\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_TOP1_en.jpg\" alt=\"Main Image\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46768897392878,"sku":"184830595","price":780.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3115_TOP1_en.jpg?v=1752759265","url":"https:\/\/sakurado.live\/products\/ume_074","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}