Clearspring - Organic Japanese Umeboshi Plums - 200g

They are salty organic "plums" with pits.There are no preservatives, no added chemicals, no high fructose corn syrup, no MSG, nothing sneaky, nothing cheap.Today I went shopping at an Asian grocery store and took a look at their selection of umeboshi plums; maybe they had some that were cheaper? Cheaper, yes, and also full of unexpected chemicals. Iʻll stick to these wonderful tasty (albeit expensive) umeboshi plums.Around Christmastime I had some really tough nights with digestive issues. Mind you I did not grow up Japanese; I just found these years ago and liked them. I was up in the middle of the night and had tried every one of my tricks: ginger tea (didnʻt work), apple cider vinegar in water (didnʻt work), betaine hydrochloride (even THAT didnʻt do the trick!). Somewhere in the back of my head I heard "eat two umeboshi plums." I did. Thatʻs what put the digestive issues to rest, and I finally got some sleep. I looked this up online and discovered yes, this is what umeboshi plums are for medicinally; itʻs well known. I learned something new!I will definitely keep buying these to keep them on hand for emergencies like that.

I tried various other umeboshi brand and types (whole and pureed) before I ordered the Clearspring brand which is more pricey than the others brand. But I like its taste best, and I like that it contain shiso leaves and that it comes in a glass jar. I'm willing to pay extra for this quality product.

Cap was leaky when we received it.

I spent ages 5-12 living in Hawai'i, with many Japanese Americans, in the early 1960s. At the local store near Punahou School there was a dried plum product probably labeled "umeboshi" which was the same flavor as this product, very salty and very tart, but it grows on you. It grows on me because in a way it reminds me of the islands. It has a very alkalizing effect on the body, sort of like wormwood or German "bitters." It is distinctively Japanese. This particular jar arrived exactly as pictured from Japan. Vacuum packed inside are ripe, SOFT umeboshi plums with [...] light brown texture as in the wiki photograph. This brand has the red-dyed with organic Perilla leaves, perilla being a type of stinging nettle. This pickled plum is a folk remedy for, according to wikipedia: "This Japanese style traditional pickle is considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is even used as a tonic in Japan. The citric acid is claimed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging.[5]" Abby's advice: start small and work your way up to a whole one. Then consume the jarful before they go bad. They will make a long journey to your table. Enjoy.

I have been wanting to try a Japanese recipe for a while that included pickled plums. i finally got the courage to buy some and use them and its a whole new flavor to the dish that i hadnt found prior. I love them, the only issue now is that im gonna have to keep buying them for the dish because its not the same without them.

This is a great product for those suffering with a lack of good bacteria in the gut. This works better than probiotics. Sometimes the shipping takes longer than they say it will to arrive. I’ve had it take greater than one month. Other times I’ve received in 3 days. Be aware of this.

Delicious! The taste is very authentic - if you haven't had them before, they are meant to be eaten with food (take a bites out of the plum, don't stuff it all in your mouth and wonder why it's salty). I searched for organic umeboshi packed in glass and found these. Wish I had ordered more as the price has since increased, though probably not disproportionately to the expense of shipping these things around the world and still making money.

Reviews praise the flavor but I can't taste it due to the powerful saltiness. This could be saltier than pure table salt. I will keep searching for a recipe that makes this palatable, I guess.