The virtues of Ume (Japanese plum) have been recognized for thousands of years. To preserve and concentrate its essence, freshly pressed ume juice is boiled down to a thick, dark syrup. Ume extract makes for a refreshing and invigorating drink, a sour candy, a summer frozen dessert by mixing extract with honey or rice syrup in a ratio of 1:10. Place in hot water and freeze, or ume extract can be mixed with a little shoyu (soy sauce) 20:1 as a basting sauce for fish. Enjoy this versatile, highly medicinal extract in your favorite creation. This salt-free Japanese elixir is very alkaline and rich in natural citric acid.