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Japanese Plum (Ume) Miso

梅味噌

$15.00 USD Out of season 季節外れ

Sweet • Tangy • Savory
Great as a dip for veg, spread on grilled fish or tofu or mix into dressing or sauce.

Ingredients: Japanese plums, cinnamon honey, white miso, mirin.

4oz (118ml)

甘み・酸味・旨みの絶妙なバランス。野菜のディップや、焼き魚・豆腐に塗るほか、ドレッシングやソースに混ぜても美味しくいただけます。

原材料：梅、シナモンハチミツ、白味噌、みりん。

118ml (4oz)

What Is Miso?

Miso (味噌) is a traditional Japanese fermented food usually made from soybeans, koji (麹), salt, and sometimes rice or barley. During fermentation, koji produces natural enzymes that break down the beans, proteins, and starches. Over time, this creates miso's distinctive salty, slightly sweet, and deeply savory umami flavor.

What is miso image

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Miso comes in many varieties. White miso (shiro miso) is usually mild and slightly sweet, while red miso (aka miso) is generally aged longer and has a stronger, deeper flavor. Other varieties are made with different grains, ingredients, and fermentation times.

Miso is best known for miso soup, but it is also used in marinades, sauces, salad dressings, glazes, dips, noodle dishes, vegetables, and even some desserts. A small amount can add a lot of flavor.

Nutritionally, miso provides protein, amino acids, vitamins, minerals, and beneficial compounds produced during fermentation. Traditionally fermented, unpasteurized miso may also contain live microorganisms that can contribute to a healthy gut. Research has explored fermented soy foods for possible digestive and cardiovascular benefits, although miso should not be considered a medicine. Because it is usually high in sodium, it is best enjoyed in reasonable amounts as part of a balanced diet.

Miso has been an important part of Japanese cooking and food culture for centuries, valued both as a preserved food and as a versatile source of rich umami flavor.

What is Japanese Ume?

Ume (梅) is a fruit that has been important in Japanese food culture for centuries. It is commonly called a “Japanese plum,” although botanically it is more closely related to the apricot. Fresh ume are small, round fruits that usually range from green to yellow as they ripen and have a distinctive fruity aroma and intensely tart flavor.

An image of ume, Japanese plums

Unlike ordinary Western plums, ume are traditionally processed rather than eaten raw. They can be salted, fermented, dried, sweetened, steeped, or preserved to create a wide variety of Japanese foods and beverages.

Perhaps the best-known ume product is umeboshi (梅干し)—salted and preserved ume with an intensely sour, salty flavor. Ume are also used to make ume syrup, ume vinegar (umesu), jams, sauces, candies, seasonings, and umeshu, a sweet alcoholic beverage traditionally made by steeping ume in alcohol and sugar. Ume also pairs especially well with shiso, which is often used when making traditional red-colored umeboshi.

Ume contains organic acids and various plant compounds, and ume products have long been valued in Japanese food culture, particularly for their strong flavor and ability to stimulate the appetite. Their nutritional qualities vary considerably depending on how they are prepared; salted products such as umeboshi can contain substantial sodium, while syrups may contain considerable sugar.

Ume's unusual combination of tartness, fruitiness, saltiness, sweetness, and aroma makes it one of Japan's most distinctive ingredients.

What's Your Flavor?

どの味が好き？

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