We use umeboshi produced in-house, so we have made use of the original flavor of umeboshi and have mellowed out the saltiness and sourness of the paste. The process of mixing kelp, bonito flakes, and shiso is also done by hand, and finished with minimal heating, so the flavors of the umeboshi, kelp, bonito flakes, and shiso are preserved.
While many umeboshi producers focus on efficiency by soaking the plums in high salt and then desalination with water, we use a method that soaks the plums in moderate salt for over six months to bring out the mature flavor of the plums. We use apples, which go well with plums, to create a refreshing sweetness and a deep flavor.
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