Umeboshi Umeboshi are pickled Ume fruits common in Japan. The word "Umeboshi" is often translated into English as "Japanese salt plums," "salt plums" or "pickled plums." Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a popular kind of tsukemono (pickles) and are sour and salty. They are usually served as side dishes for rice or eaten on rice balls. 祥瑞 /SHONZUI 極 /KIWAMI お茶漬け /Ochazuke ラングドシャ /Langue de chat (a bowl of rice soaked in hot green tea) The production of Umeboshi (Pickled Ume) For the production of umeboshi, (in Shokibai) ripe ume (Japanese Plum) Harvest harvested around June are used. After being pickled in salt, the ume are dried in the sun for about three days. This is called 1. PickingP icking ooff tthehe uumeme 2. SortingS orting ooff tthehe ffruitsruits “Doyo-Boshi” (summer airing). In this state, the ume is referred to Pickling in salt as “Shiraboshi” . It can be very well preserved and has a salt content of approx. 20%. The pickled form of “Doyo-Boshi” is 3. UmeUme andand saltsalt areare . SunS un ddryingrying the traditional umeboshi. placedplaced inin a ttankank 4 Some people say these are the awsome benefits of Umeboshi ! 1. Recovery from fatigue/Increase in health and vitality The citric acid contained in the umeboshi stimulates the absorption of calcium, thus preventing the overproduction and accumulation of lactic acid, which is the cause of fatigue. This leads to an increase in vitality. 2. Detoxifying effect The picric and citric acid contained in ume support the function of the kidney and the liver and reduce the effects of motion sickness, hangover and food poisoning. 3. Regulation of intestinal function The catechinic acid contained in the umeboshi has an antibacterial and sterilizing effect and is also recognized as having a regulatory effect on intestinal function in case of inflammation. Since it has a regulatory effect on the intestinal function and contains dietary fibers promoting the peristaltic movement of the colon, it aids bowel movements. 4. Disinfective effect/Suppression of stomach cancer & Influenza As used in the bento lunch box, it has an antiseptic/sterilizing effect. Recently, it has been found to have a suppressive effect on the Helicobacter pylori, which is the cause of gastric ulcer and stomach cancer, as well as on the influenza virus. 5. Anti-aging and beautifying effect The nutritional balance and the equilibrium between acidity and alkalinity of food are very important for the health. This makes sure that the blood is purified and the internal organs such as the liver are functioning properly, which has a beautifying effect. Toxins produced by reactive oxygen are suppressed, which means that the aging process is slowed down. Explanation of the different tastes Shokibai's Umeboshi 6 7 8 9 10 1 2 3 4 5 1. Prepared with shiso, salt content approx. 17% / 紫蘇仕立て塩分約 17％ Pickled in shiso (perilla) leaves using the traditional method. The taste created by the flavor of the ume and the aroma of the shiso makes you feel nostalgic. 2. Prepared with honey, salt content approx. 8% / 蜂蜜仕立て塩分約 8％ Mild umeboshi made using domestic honey, suppressing the acidity. Being not too sweet, it can be served as an accompaniment to tea or eaten together with the daily portion of rice. 3. Sweet umeboshi, salt content approx. 10% / 甘仕立て塩分約 10％ Offering a perfect combination of sweetness, acidity and salt content, this ume allows you to fully enjoy the original taste and flavor of the ume and is the pride of Shokibai. 4. Prepared with sweet shiso, salt content approx. 8% / 甘紫蘇仕立て塩分約 8％ “Ume prepared with shiso” with a lower salt content and added sweetness. This is a mildly sweet product which lets you enjoy the flavor of the shiso as well. 5. Prepared with golden shiso, salt content approx. 11% / 金の紫蘇仕立て塩分約 11％ This umeboshi was made by combining subtle sweet seasoning with shiso, leaving acidity while reducing salt content. Recommended to be enjoyed together with warm rice. 6. Prepared with salt, salt content approx. 20% / 塩仕立て塩分約 20％ Natural umeboshi pickled only in salt. It lets you enjoy the flavor of the preparation technique used in the countryside, which hasn’ t changed since the past. 7. Prepared with salt, salt content approx. 10% / 塩仕立て塩分約 10％ “Ume prepared with salt” , in which the salt content has been reduced from 20% to 10%. With a simple taste and just the right salt seasoning, this is a product you’ ll want to eat every day. 8. Prepared with bonito, salt content approx. 11% / かつお仕立て塩分約 11％ Umeboshi flavored with the aroma of shiso and the umami of bonito, bringing out the exquisite flavor of the trinity. It is a taste children can enjoy. 9. Ume served as an accompaniment to tea, salt content approx. 7% / 茶菓仕立て塩分約 7％ Salt content and acidity have been reduced and plenty of honey added. It is a sweet umeboshi which is recommended as a refreshment taken together with tea. 10. Prepared with cherry blossoms, salt content approx. 7% / さくら仕立て塩分約 7％ A seasonal specialty pickled in domestic double-flowered cherry blossoms and honey. A refined sweet flavor was created with a faint smell of cherry blossoms. The special features of the Shokibai Co.,Ltd. 5 particular points in Shokibai! 1.1. 100%100% specialspecial A-qualityA-quality NankoNanko UmeUme used!used! A-classA-class NankoNanko UmeUme selectedselected byby farmersfarmers byby handhand areare againagain manuallymanually selectedselected atat thethe factory,factory, wwhichhich meansmeans thatthat onlyonly specialspecial A-classA-class NankoNanko UmeUme areare beingbeing used.used. 22.. PreservationPreservation ofof aactivective iingredients!ngredients! SSinceince thethe desalinationdesalination timetime isis generallygenerally shortened,shortened, a desalinationdesalination processprocess isis carriedcarried outout beforebefore thethe flavoringflavoring process;process; however,however, thethe citriccitric acid,acid, whichwhich containscontains manymany activeactive ingredientsingredients ofof thethe umeboshi,umeboshi, isis lostlost inin thethe process.process. InIn orderorder toto preservepreserve thethe activeactive ingredient,ingredient, atat ourour companycompany wewe taketake doubledouble thethe timetime whenwhen carryingcarrying outout thethe desalinationdesalination processprocess andand wewe carrycarry itit outout atat thethe samesame timetime asas thethe flavoringflavoring process.process. 3.3. PreventionPrevention ooff sseepageeepage ooff tthehe fflavoringlavoring lliquid!iquid! BByy uusingsing ourour company’company’ s uniqueunique dryingdrying systemsystem afterafter thethe endend ofof thethe picklingpickling process,process, seepageseepage ofof thethe flavoringflavoring liquidliquid isis prevented,prevented, thusthus preservingpreserving thethe aestheticsaesthetics ofof thethe product.product. 44.. A shelfshelf lifelife ooff 2 yyearsears wwithoutithout uusingsing ssyntheticynthetic ppreservatives!reservatives! AAtt oourur ccompany,ompany, wwee ddon’on’ t useuse anyany syntheticsynthetic coloringcoloring agentsagents oror preservativespreservatives atat all.all. However,However, byby ourour company’company’ s uniqueunique nitrogennitrogen fillingfilling method,method, thethe shelfshelf lifelife isis extendedextended toto asas anan incredibleincredible twotwo years!years! ThisThis meansmeans youyou cancan safelysafely useuse themthem asas a giftgift (Sweet(Sweet umeboshiumeboshi andand UmeboshiUmeboshi preparedprepared withwith honey).honey). 5.5. InnovativeInnovative ppackaging!ackaging! IInn aadditionddition toto thethe ttopop classclass qualityquality ofof thethe fruits,fruits, ourour companycompany alsoalso payspays greatgreat attentionattention toto thethe packaging,packaging, makingmaking suresure thatthat itsits appearanceappearance hashas anan outstandingoutstanding impactimpact andand a sensesense ofof highhigh qualityquality amongstamongst thethe variousvarious umeboshi.umeboshi. Shokibai Co., Ltd. Telephone 1-5-24, Nishitakamatsu, Wakayama City, +81-73-436-5555 Wakayama, 6410051, Japan.