Origin Toyama, Japan
Container Plastic bag
Usage In the Hokuriku region, ume kosho is used with nabe (Japanese hot pot) dishes, but also as a substitute for wasabi for white fish sashimi. It is perfect for enhancing seafood dishes (octopus, squid), grilled red meat, smoked salmon, maki and sushi, hard cheese, mayonnaise, or even fried foods.
Meats Fishes Grilling Spice mixes Sauce

Japanese spices

Ume kosho - Ume plum chili paste 300g

Ume kosho - Ume plum chili paste 300g
20,50 €
20,50 €
68,33 € kg

Ref. 692

Out of stock

Description

Do you like yuzu kosho? Discover ume kosho, a seasoning made from the flesh of the Benisaishi ume plum (a renowned plum from the Fukui region, tender and juicy) and red chili peppers grown in Kyushu. The mixture is fermented in a marinade of salt and spices, then ground.

Flavor

The palate is rich and fruity, with moderate acidity and spiciness. The acidity of the plums is evident from the first bite, soon overtaken by the spiciness of the red peppers, which adds a spicy touch and accentuates the flavor of your dishes.

Conservation

Store in a cool place (ideally in the refrigerator). After opening, keep refrigerated and consume quickly.

Ingredients & Allergens

Pickled Ume Flesh Paste (Ume Plum, Salt, Shiso) (47.4%), Pickled Red Chili Pepper (Red Chili Pepper, Salt) (25.7%)

Nutritional Values

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Origin Toyama, Japan
Container Plastic bag
Usage In the Hokuriku region, ume kosho is used with nabe (Japanese hot pot) dishes, but also as a substitute for wasabi for white fish sashimi. It is perfect for enhancing seafood dishes (octopus, squid), grilled red meat, smoked salmon, maki and sushi, hard cheese, mayonnaise, or even fried foods.
Meats Fishes Grilling Spice mixes Sauce
Tonami Shoyu
The producer

Tonami Shoyu

Tonami Shoyu is a company producing condiments and more specifically soy sauce which began operations in 1935 in the Shogawa City, which is crossed by the Sho River and known for its hot springs and calcium-rich waters. When it was founded, Tonami Shoyu put the preservation of the traditional flavors of the region at the heart of its concerns, particularly that of Toyama soy sauce, known for being slightly milder than traditional soy sauce. In addition to this, the company places great importance on producing healthy and umami-rich products. To do this, it uses locally produced ingredients like soybeans or elsewhere in Japan like wheat.