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Umeboshi (2kg) Kishu Nankoubai Light salt Shiso co

Umeboshi (2kg) Kishu Nankoubai Light salt Shiso co

Normal price(tax included):
$ 104
Sales price(tax included):
$ 104
Points: 0 Pts
Manufacturer:
Kakishiba plantation
Related categories:
Food > Pickles

Made affection, and eat safe, delicious Umeboshi.


Umeboshi of home, Made in Wakayama prefecture Kishu, It is an Umeboshi of 100% Nankoubai.
Sticking to the material, and helped grow from seed, and pickled only ripe plum, was aged three years.

Rustic taste, Authentic Nankoubai. Organic farming and reduction pesticide-free addition. It is good Umeboshi on the body.

Soft, please enjoy the genuine, authentic Nankoubai made carefully.

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



Commitment, Only the use Nankoubai in Kishu that was ripe!

Once upon a time it seems to have been dropped plum by tapping in the bamboo, but now we have carefully to ripe, we are using only the plum that was naturally fall. So the material plum There are sweet.
Of course organic cultivation, reduced pesticide. Pesticide does not use only the minimum necessary.
It is a Umeboshi that made the person is eating.(this is important!) .

In addition, perilla pickled pesticide-free also contains. "Perilla also perilla of pesticide-free, went to buy at the farmer's, we have made with rubbing hand. Because I do not want to use the machine."

Drifting fluffy Opening the lid, refreshing scent also please enjoy together.

Salinity of about 15%. I have been to barely of salt that can stored at room temperature.


Kakishiba's umeboshi making

The plum blossoms bloom until the end of February from around the end of January. Bees flying around in the beautiful flower will make a plum.

And let bathed in plenty of sun, thoroughly and allowed to ripe plum, gather the plum that has fallen naturally. (This time, it is a battle of the coming eyeing a delicious ripe plum insects and birds!)

And pickled in solar salt of roughing. After marinated about 20 days, I will dry under the summer of sun.

I pull out a little salt at the stage where the skin becomes soft, By barrel-justified, three years, carefully Ripening. Familiar salty to mild through the long month, will create an umeboshi of old-fashioned rustic taste.
In this way, the Kakishiba's plum will use a selection of material, I have been made over the time.




Delicious plum is born from the commitment tree.

Kakishiba's plum-making begins to grow a tree.

The plum of seedlings, to create a tree of plum by grafting a branch of the tree of the 20-30-year-old plum. It is, the secret of making the big plum. Kakishiba's plum, you literally are made from seed.

Grafting of technology, but seems not so many people have, in the reputation of seedlings of plum that's Kakishiba make's for sure, those of farmers come to purchase.
Some farmers say. "Because it is peace of mind If you leave whole thing to Takashi (= Mr.Kakishiba), the seedlings of non-Takashi's I am not want to buy."



It is said that "disease sealed", precious Doyoboshi and Umeboshi

Umeboshi, which has been said for a long time "no doctor required in the morning and evening 1 grain", Umeboshi was dried the time of the Doyo of summer, or "disease sealed", is said to "luck is good", has been found useful.
Why is it?

Fatigue recovery and summer heat, in the prevention of heat stroke!
It is strong sunlight of summer Doyo, Which is the main component of umeboshi the workings of "citric acid" it is because they are the active!

Citric acid help the absorption and digestion in the body, They will actively metabolism, it is also effective in relieving fatigue and summer heat prevention.
In addition, iron and sodium, It becomes less likely to "heat stroke" that sweat is caused by lack of moisture and salt, Because umeboshi contains a lot of minerals such as calcium.

In addition, flourished secretion of saliva and gastric acid by eating an Umeboshi, appetite also increase.
(From the old days, When it enters the mountain, but there is a tradition that bring always Umeboshi, by looking at the umeboshi Once tired, It seems to do such because there is also the purpose of preventing the shortness of breath is allowed to secrete saliva. )
Then, by citric acid and dietary fiber, so arrange also acts of gastrointestinal, and I effective in constipation prevention.

Above all, Kakishiba's Umeboshi is a gem that just was full of Umeboshi power!, unlike the Umeboshi that has been processed (sweet Umeboshi), because it is Umeboshi of additive-free, more efficacy strongly.


In the Doyoboshi and umeboshi power, energetic every day!
Among the many Umeboshi recipes, Turnips and Umeboshi of Ochazuke (green tea), it is said that there is a very effective fatigue and the suppression of H. pylori. .
"In addition, In the soup of noodles, if you put it loosen the flesh of Umeboshi, it will result in a delicious noodles with refreshing by!" (Producer of Kakishiba's)

When there is no appetite, if refreshing the Umeboshi recipes, It is easily eaten likely! With a delicious authentic Umeboshi power, why not spend vigorously every day?


There is also effective in preventing the growth of influenza virus!

In a recent study, a substance that does not grow the virus of influenza has been discovered in the umeboshi.
The components is the first time in the world of discovery.
According to the Mr. Utsunomiya Yosai of Wakayama Medical University, is so in umeboshi have an effect of as follows.

[Effect of umeboshi]
1. prevention of influenza
2. prevention of arteriosclerosis or sensitivity to cold (to eat by heating the Umeboshi)

[Umeboshi point to take power to the well]
1. It eat three or more of umeboshi everyday.
2. It eat by heating the umeboshi

When cooking for each seeds, it is more effective because the effect substance comes from the seeds!
Take the good the umeboshi, let's aim the body that does not lose the flu!
Please enjoy and immersed in hot water worring of salinity.


Delicious way of eating Umeboshi

I eat with rice
Most orthodox way of eating.
As is also known as the Hinomaru bento and rice balls, it is possible to put the Umeboshi, Rice is less likely to bruise.
Porridge or rice porridge, and Ochazuke, Umeboshi and rice is excellent compatibility
.




It eat with noodles
As is also known in the Umeboshi soba or Umeboshi udon, Umeboshi is also excellent compatibility with noodles.
Even warm and also cold, you will be able to get delicious either.
The other, ramen, pasta, fried noodles, well with Yaki udon is perfect. Please try it.


It eat with fish dishes
When you make a boiled fish, you will be able to take fish of smell by putting Umeboshi and ginger. It is possible to put the umeboshi, you can taste even taste of Umeboshi together.
Of course, It well with grilled fish and simmered is perfect.

Eating in the tempura
You will be called tempure of Umebosh, In tempura platter, you might be apparent as novelty.
Tempura of Umeboshi, It is difference usual tempura such as fish and vegetables, It is often eaten as Hashiyasume. Hashiyasume is freshener.


How to store

Please sealed after opening.
You can save at room temperature, but please avoid as much as possible the location of the hot and humid.




Product info

■ Size:
Vertical 20cm × horizontal 20cm × height 10cm (1kg)

■ Weight: about 2kg

Drifting fluffy Opening the lid, refreshing scent also please enjoy together.

Salinity of about 15%. I have been to barely of salt that can stored at room temperature.


Kakishiba's umeboshi making

The plum blossoms bloom until the end of February from around the end of January. Bees flying around in the beautiful flower will make a plum.

And let bathed in plenty of sun, thoroughly and allowed to ripe plum, gather the plum that has fallen naturally. (This time, it is a battle of the coming eyeing a delicious ripe plum insects and birds!)

And pickled in solar salt of roughing. After marinated about 20 days, I will dry under the summer of sun.

I pull out a little salt at the stage where the skin becomes soft, By barrel-justified, three years, carefully Ripening. Familiar salty to mild through the long month, will create an umeboshi of old-fashioned rustic taste.
In this way, the Kakishiba's plum will use a selection of material, I have been made over the time.




Delicious plum is born from the commitment tree.

Kakishiba's plum-making begins to grow a tree.

The plum of seedlings, to create a tree of plum by grafting a branch of the tree of the 20-30-year-old plum. It is, the secret of making the big plum. Kakishiba's plum, you literally are made from seed.

Grafting of technology, but seems not so many people have, in the reputation of seedlings of plum that's Kakishiba make's for sure, those of farmers come to purchase.
Some farmers say. "Because it is peace of mind If you leave whole thing to Takashi (= Mr.Kakishiba), the seedlings of non-Takashi's I am not want to buy."



It is said that "disease sealed", precious Doyoboshi and Umeboshi

Umeboshi, which has been said for a long time "no doctor required in the morning and evening 1 grain", Umeboshi was dried the time of the Doyo of summer, or "disease sealed", is said to "luck is good", has been found useful.
Why is it?

Fatigue recovery and summer heat, in the prevention of heat stroke!
It is strong sunlight of summer Doyo, Which is the main component of umeboshi the workings of "citric acid" it is because they are the active!

Citric acid help the absorption and digestion in the body, They will actively metabolism, it is also effective in relieving fatigue and summer heat prevention.
In addition, iron and sodium, It becomes less likely to "heat stroke" that sweat is caused by lack of moisture and salt, Because umeboshi contains a lot of minerals such as calcium.

In addition, flourished secretion of saliva and gastric acid by eating an Umeboshi, appetite also increase.
(From the old days, When it enters the mountain, but there is a tradition that bring always Umeboshi, by looking at the umeboshi Once tired, It seems to do such because there is also the purpose of preventing the shortness of breath is allowed to secrete saliva. )
Then, by citric acid and dietary fiber, so arrange also acts of gastrointestinal, and I effective in constipation prevention.

Above all, Kakishiba's Umeboshi is a gem that just was full of Umeboshi power!, unlike the Umeboshi that has been processed (sweet Umeboshi), because it is Umeboshi of additive-free, more efficacy strongly.


In the Doyoboshi and umeboshi power, energetic every day!
Among the many Umeboshi recipes, Turnips and Umeboshi of Ochazuke (green tea), it is said that there is a very effective fatigue and the suppression of H. pylori. .
"In addition, In the soup of noodles, if you put it loosen the flesh of Umeboshi, it will result in a delicious noodles with refreshing by!" (Producer of Kakishiba's)

When there is no appetite, if refreshing the Umeboshi recipes, It is easily eaten likely! With a delicious authentic Umeboshi power, why not spend vigorously every day?


There is also effective in preventing the growth of influenza virus!

In a recent study, a substance that does not grow the virus of influenza has been discovered in the umeboshi.
The components is the first time in the world of discovery.
According to the Mr. Utsunomiya Yosai of Wakayama Medical University, is so in umeboshi have an effect of as follows.

[Effect of umeboshi]
1. prevention of influenza
2. prevention of arteriosclerosis or sensitivity to cold (to eat by heating the Umeboshi)

[Umeboshi point to take power to the well]
1. It eat three or more of umeboshi everyday.
2. It eat by heating the umeboshi

When cooking for each seeds, it is more effective because the effect substance comes from the seeds!
Take the good the umeboshi, let's aim the body that does not lose the flu!
Please enjoy and immersed in hot water worring of salinity.


Delicious way of eating Umeboshi

I eat with rice
Most orthodox way of eating.
As is also known as the Hinomaru bento and rice balls, it is possible to put the Umeboshi, Rice is less likely to bruise.
Porridge or rice porridge, and Ochazuke, Umeboshi and rice is excellent compatibility
.




It eat with noodles
As is also known in the Umeboshi soba or Umeboshi udon, Umeboshi is also excellent compatibility with noodles.
Even warm and also cold, you will be able to get delicious either.
The other, ramen, pasta, fried noodles, well with Yaki udon is perfect. Please try it.


It eat with fish dishes
When you make a boiled fish, you will be able to take fish of smell by putting Umeboshi and ginger. It is possible to put the umeboshi, you can taste even taste of Umeboshi together.
Of course, It well with grilled fish and simmered is perfect.

Eating in the tempura
You will be called tempure of Umebosh, In tempura platter, you might be apparent as novelty.
Tempura of Umeboshi, It is difference usual tempura such as fish and vegetables, It is often eaten as Hashiyasume. Hashiyasume is freshener.


How to store

Please sealed after opening.
You can save at room temperature, but please avoid as much as possible the location of the hot and humid.




Product info

■ Size:
Vertical 20cm × horizontal 20cm × height 10cm (1kg)

■ Weight: about 2kg" />
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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