Aka Ume-su (Ume plum brine with red perilla), 18L

Aka Umesu is the vibrant, ruby-coloured brine created during the traditional pickling of Japanese ume plums used to make umeboshi. Naturally tangy and lightly salty, it delivers a bright plum acidity with subtle fruit notes that enhance the flavour of many dishes.

Item#: VN-1360 Category: Vinegar

How to Use Umesu

Cooked Rice
Add 1 tablespoon of umesu for every 3 cups of rice while cooking. It gives the rice a glossy finish and enhances the flavour with a subtle tang.

Grilled Fish
Use a moderate amount of umesu instead of salt. For fish such as Pacific saury, pour about 2 teaspoons over the fish to help eliminate strong odours while adding a bright, savoury taste.

Kaisendon (Sashimi Rice Bowl)
Drizzle a small amount of umesu over the bowl instead of soy sauce. The balanced saltiness and acidity complement fresh seafood and stimulate the appetite.

Sashimi
Serve sashimi with umesu in place of soy sauce. Its unique combination of saltiness and sourness highlights the natural umami of the fish while providing a refreshing contrast.