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dried bonito and vinegar
It can be used for cooking a wide range of dishes
Use a spatula to very gently fold the vinegar evenly through the rice
known for its rich culinary traditions
resulting in firm chunks of flavoursome tuna
Pickled Ume (Umeboshi) AXE SHARPENING dried bonito and vinegarUmeboshi are Japanese salt pickled plums. Red shiso leaves are added during the fermentation process to impart a reddish colour and natural flavouring. These plums may be small but due to the high content of citric acid they pack a mouth puckering lemony, salty punch and can be an acquired taste at first! They are considered a Japanese superfood acting as an immune booster and digestion aid. Use them as a side dish in a bento box, packed inside