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UME SU
Condiment with Japanese apricots (alternative to vinegar)
Packaging
250 ml.
Label biological product: 0% nbio
Description
This juice of pickled umeboshi apricots is a true health product with a paradoxically alkalising effect. It stimulates digestion, contributes to the elimination of toxins and cholesterol... In Japan it is considered a preventive drug to stay in shape. It is also something that the Japanese use to fight fatigue or in case of chills,... Ume Su owes its rich taste to the long fermentation of the Ume apricot with sea salt and red shiso leaves in large terracotta jugs. These jugs are partially buried in the ground and exposed to sunlight so as to stimulated the natural fermentation process.
Ingredients
Ume vinegar
* biological cultivation
Use
Ume Su is used in vinaigrettes, mayonnaise, pickles... Its flavour is also delicious in combination with fried vegetables, rice, couscous or pasta. It enhances the taste of tofu. A few drops of a mixture of the two vinegars (Ume and Genmai) and a spoonful of olive oil are sufficient for a delicious salad!
Ingredient:
Ume vinegar
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