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Kishu Nankoume Japanese pickles 3kg lightly salte

Kishu Nankoume Japanese pickles 3kg lightly salted

Normal price(tax included):
$ 144
Sales price(tax included):
$ 144
Points: 0 Pts
Manufacturer:
Kakishiba plantation
Related categories:
Food > Pickles

Delicious Japanese apricot pickles made with safe ingredients and with love in Japan


Kishu area is the home of Japanese apricot pickles or Umeboshi in Japanese located in Wakayama Prefecture, Japan.
Nankoume is a type of Japanese apricots made in Kishu area.
100% Nankoume is used for this product.

The Nankoume are grown from seeds and only ripe Nankoume are pickled and aged for three years.
Authentic Nankoume having a natural flavor. Organic farming, reducing pesticide and additive-free. It is good for you.

Please enjoy the genuine, authentic Nankoume made carefully.

Umeboshi has been found to be effective in preventing the growth of influenza virus in a recent study.



Fully ripe Nankoume is used

It is said that people fell apricots(Ume) from trees by hitting with a bamboo, but now we use only naturally fallen apricots. Those are fully ripe sweet apricots and used for the Umeboshi.
Of course organic cultivation, minimum pesticide.
This is the Umeboshi that producers are actually eating.(This is important!) .

In addition, pesticide-free red perilla pickles are also put with Umeboshi. Producer says"Red perilla is also pesticide-free, I go to buy them from a farmer, and then we massage them to make them soft because we do not want to use machine."

You will feel refreshing scent of red perilla in opening the lid.

Necessity minimum salt is used for keeping them in a normal temperature.

The producing process of Umeboshi of Kakishiba plantation

Ume blossoms bloom during around late January and February.
Bees flying around the beautiful flower grow its fruits.

The fruits are allowed to bath in plenty of sun and grow on the tree until they completely ripen.
Then naturally fallen fully-ripened fruits are harvested. (This time, it is a battle with insects or birds come flying for delicious fruits !)

These are pickled in roughly ground solar salt about 20 days and dried under the sun of summer.

After the skin becomes soft, a little salt is removed and these are
matured contained in a barrel carefully for three years. It will create old-fashioned Umeboshi mildly salted.
In this way, Kakishiba plantation uses carefully selected materials and produce Umeboshi one by one.


Delicious Umeboshi is born from the fine tree.

Kakishiba's Umeboshi-producing begins from growing trees.

It grafts branches of Ume trees aged 20-30 to Ume seedlings that is nursed from seeds to create fine trees. It is the key of making big fruits. Kakishiba's Ume fruits are literally made from seeds.

It is said that there are not so many people having grafting skills.
Kakishiba's seedlings is well known for its quality and farmers come to purchase them.
A farmer says. " I can be relieved and leave everything with Takashi(Mr.Kakishiba). I don't want to buy other things "



"Disease sealed", special Doyoboshi Umeboshi

It has been said in Japan like "no doctor required in eating one piece of Umeboshi in the morning and evening each".
Especially Umeboshi dried in the term of the Doyo in the summer has been said to bring good luck or seal diseases and has been valued for a long time.
Why is it?

Fatigue recovery, prevention of heat stroke, summer heat fatigue!
Because strong sunlight of summer Doyo makes the working of citric acid which is the main component of Umeboshi active!

Citric acid activates metabolism and helps the absorption and digestion in the body. It is also effective for relieving fatigue and summer heat prevention.
In addition, because Umeboshi contains iron, sodium,and a lot of minerals such as calcium,it is not likely to make person get heat stroke that is caused by lack of moisture and salt when sweating.

In addition, eating Umeboshi accelerates secretion of saliva and gastric acid and appetite increases.
(When people entered mountain, people always brought Umeboshi and ate Umeboshi when they were tired in old days. It is said that there is not only the purpose of accelerating secretion of saliva but also preventing the shortness of breath.)
Then citric acid and dietary fiber of Umeboshi arrange gastrointestinal condition and effective in constipation prevention.

Above all, Kakishiba's Umeboshi is just a specialty full of Umeboshi power unlike processed Umeboshi(sweet Umeboshi), because it is Umeboshi of additive-free and has more health benefits.


Eat the special umeboshi and spend every day healthy!
Among many dishes using Umeboshi, it is said that Ochazuke(steamed rice in tea) with Mekabu seaweed and Umeboshi is very effective for fatigue recovery and suppressing H. pylori.
"And I recommend to put flesh of Umeboshi in dipping soup of Somen(thin wheat noodle), it is refreshing and good!" Producer Kakishiba says so.

When you lose your appetite, if you eat refreshing Umeboshi dish like that, it is easy to eat! With the power of authentic Umeboshi, why not spend vigorously every day?


Umeboshi also prevents the growth of influenza virus!

In a recent study, it is found that there is a substance that prevents the growth of influenza virus in the Umeboshi.
This is the first discovery in the world.
According to the Mr. Utsunomiya Yosai of Wakayama Medical University, effects of Umeboshi are as follows.

[Effects for health of umeboshi]
1. prevention of influenza
2. prevention of arteriosclerosis or sensitivity to cold (It is better to eat heated Umeboshi.)

[Effective way to take Umeboshi power]
1. To eat three or more pieces everyday.
2. To heat them and eat.
If cooking them not removing theirs seeds, it is more effective because the effective substance for health comes from the seeds too!
Take the Umeboshi power efficiency and aim to have a strong body keeping from catching the flu!
If you feel them too salty, immerse them in hot water and eat.


Delicious way of eating Umeboshi

With boiled rice
It is the most orthodox way of eating.
As it is known as ingredients of the Hinomaru bento(a lunch box containing boiled rice with an Umeboshi) and rice balls, it is put with boiled rice.
To prevent spoilage of boiled rice, Umeboshi is often used.
As mentioned above, with Ochazuke and also good with Okayu(rice porridge), and so on. Umeboshi acts like an antiseptic and more over, dishes using Umeboshi and rice are delicious, this is the best combination.

.

With noodles
As it is also known as ingredients of Ume soba or Ume udon, it also goes well with noodles.
The other, with ramen, pasta, Yaki udon (stir-fried wheat noodles). Please try it.


With fish dishes
When you make a boiled fish, put Umeboshi or ginger in a pot and boil together.
It will get rid of fishy smell and you will feel Umeboshi flavor together.
Of course, it goes well with grilled fish.

How to store

Be sure to close the lid of the container after use.
It can be stored at a normal temperature, but avoid storing it in hot and humid location as much as possible.

Product info

■ Size:
Vertical 19cm × horizontal 19cm × height 5.5cm (1kg) × 3 pieces

■ Weight: about 3kg

You will feel refreshing scent of red perilla in opening the lid.

Necessity minimum salt is used for keeping them in a normal temperature.

The producing process of Umeboshi of Kakishiba plantation

Ume blossoms bloom during around late January and February.
Bees flying around the beautiful flower grow its fruits.

The fruits are allowed to bath in plenty of sun and grow on the tree until they completely ripen.
Then naturally fallen fully-ripened fruits are harvested. (This time, it is a battle with insects or birds come flying for delicious fruits !)

These are pickled in roughly ground solar salt about 20 days and dried under the sun of summer.

After the skin becomes soft, a little salt is removed and these are
matured contained in a barrel carefully for three years. It will create old-fashioned Umeboshi mildly salted.
In this way, Kakishiba plantation uses carefully selected materials and produce Umeboshi one by one.


Delicious Umeboshi is born from the fine tree.

Kakishiba's Umeboshi-producing begins from growing trees.

It grafts branches of Ume trees aged 20-30 to Ume seedlings that is nursed from seeds to create fine trees. It is the key of making big fruits. Kakishiba's Ume fruits are literally made from seeds.

It is said that there are not so many people having grafting skills.
Kakishiba's seedlings is well known for its quality and farmers come to purchase them.
A farmer says. " I can be relieved and leave everything with Takashi(Mr.Kakishiba). I don't want to buy other things "



"Disease sealed", special Doyoboshi Umeboshi

It has been said in Japan like "no doctor required in eating one piece of Umeboshi in the morning and evening each".
Especially Umeboshi dried in the term of the Doyo in the summer has been said to bring good luck or seal diseases and has been valued for a long time.
Why is it?

Fatigue recovery, prevention of heat stroke, summer heat fatigue!
Because strong sunlight of summer Doyo makes the working of citric acid which is the main component of Umeboshi active!

Citric acid activates metabolism and helps the absorption and digestion in the body. It is also effective for relieving fatigue and summer heat prevention.
In addition, because Umeboshi contains iron, sodium,and a lot of minerals such as calcium,it is not likely to make person get heat stroke that is caused by lack of moisture and salt when sweating.

In addition, eating Umeboshi accelerates secretion of saliva and gastric acid and appetite increases.
(When people entered mountain, people always brought Umeboshi and ate Umeboshi when they were tired in old days. It is said that there is not only the purpose of accelerating secretion of saliva but also preventing the shortness of breath.)
Then citric acid and dietary fiber of Umeboshi arrange gastrointestinal condition and effective in constipation prevention.

Above all, Kakishiba's Umeboshi is just a specialty full of Umeboshi power unlike processed Umeboshi(sweet Umeboshi), because it is Umeboshi of additive-free and has more health benefits.


Eat the special umeboshi and spend every day healthy!
Among many dishes using Umeboshi, it is said that Ochazuke(steamed rice in tea) with Mekabu seaweed and Umeboshi is very effective for fatigue recovery and suppressing H. pylori.
"And I recommend to put flesh of Umeboshi in dipping soup of Somen(thin wheat noodle), it is refreshing and good!" Producer Kakishiba says so.

When you lose your appetite, if you eat refreshing Umeboshi dish like that, it is easy to eat! With the power of authentic Umeboshi, why not spend vigorously every day?


Umeboshi also prevents the growth of influenza virus!

In a recent study, it is found that there is a substance that prevents the growth of influenza virus in the Umeboshi.
This is the first discovery in the world.
According to the Mr. Utsunomiya Yosai of Wakayama Medical University, effects of Umeboshi are as follows.

[Effects for health of umeboshi]
1. prevention of influenza
2. prevention of arteriosclerosis or sensitivity to cold (It is better to eat heated Umeboshi.)

[Effective way to take Umeboshi power]
1. To eat three or more pieces everyday.
2. To heat them and eat.
If cooking them not removing theirs seeds, it is more effective because the effective substance for health comes from the seeds too!
Take the Umeboshi power efficiency and aim to have a strong body keeping from catching the flu!
If you feel them too salty, immerse them in hot water and eat.


Delicious way of eating Umeboshi

With boiled rice
It is the most orthodox way of eating.
As it is known as ingredients of the Hinomaru bento(a lunch box containing boiled rice with an Umeboshi) and rice balls, it is put with boiled rice.
To prevent spoilage of boiled rice, Umeboshi is often used.
As mentioned above, with Ochazuke and also good with Okayu(rice porridge), and so on. Umeboshi acts like an antiseptic and more over, dishes using Umeboshi and rice are delicious, this is the best combination.

.

With noodles
As it is also known as ingredients of Ume soba or Ume udon, it also goes well with noodles.
The other, with ramen, pasta, Yaki udon (stir-fried wheat noodles). Please try it.


With fish dishes
When you make a boiled fish, put Umeboshi or ginger in a pot and boil together.
It will get rid of fishy smell and you will feel Umeboshi flavor together.
Of course, it goes well with grilled fish.

How to store

Be sure to close the lid of the container after use.
It can be stored at a normal temperature, but avoid storing it in hot and humid location as much as possible.

Product info

■ Size:
Vertical 19cm × horizontal 19cm × height 5.5cm (1kg) × 3 pieces

■ Weight: about 3kg" />
Quantity:

Producers introduce

1 Location - Wakayama Prefecture
2 Name - Kakishiba Takashi
3 store name - Kakishiba plantation
4 profession - Farmer
5 Recommended Items - Kishu Nankoubai crushed Dried plum (Japanese Umeboshi)
6 Date of Birth - 1951/02/19
7 constellation - Pisces
8 motto - Sincerity, integrity,Do not lie

My sticking to

What are the things you are careful in making umeboshi? (Japanese Dried plum)


"Friendly to people ..., I am committed to making Umeboshi of peace of mind.
For example, pesticides are prevention injection When compared to a human.
plum tree is also done in pest, because it may become sick and I needed to make a clean plum.
But Think your body, the chosen (not strong) only a little pesticide, we have to use.
When sprayed with machine (sprinkler), I will require three times the pesticide than sprayed by hand. So I have been sprayed by hand. "
※ completely pesticide-free cultivation of plum is very difficult.

I tree seems to organic cultivation of plum?

"In our farm, using something cow dung, wheat, organic compost ? EM bacteria (that of beneficial microorganisms), we brought up the tree of plum using traditional fertilizer as much as possible."

It is fun to be in the making umeboshi is?

"Well, snares good if you have paid off. (Fruit) After getting fat. The harvest's ~ me. The that harvest for farmers because it is a bonus." (Laughs)

Producer's profile

Honest farmer.


And started to make Umeboshi from mother generation, About '30.
The first is so has been taught how to make Umeboshi from neighborhood of farmers.
Contrary to now, more farmers will come to buy the seedlings of plum to make Mr. Kakishiba of.

In a range of family-run the reach of the eye to every corner, to use the only clearly seen material of origin, using carefully and brought up was plum, I make the Umeboshi.

While you explain the umeboshi making process, the term "good to the body of the audience" or "what peace of mind even a little" many times has been heard.

Moreover, "in the era of recession, because the string of your wallet is hard (laughs)" as cheap as can be sold,"By omitting the personnel expenses", "cash business" cost also as low as possible,
it does not neglect some companies effort.People say that kind of thing only lip service is, but feelings had muffled the words of Mr. Kakishiba.

Keenly, this person seriously, I sincerely feel that making a Umeboshi.
Never betray the people who buy, okay if things make of this man! Is hallmark.

By the way, I've met you also to daughter, it was pristine obedient child of nowadays unusual place. It is a well-worn expression, but as of umeboshi to make Mr. Kakishiba of.
When Mr.Kakishiba I think what is making umeboshi for smile of this child, Umeboshi was felt in even more appreciated.

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