TRADITIONAL UME CONCENTRATE - Japanese Plum Extract

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.

TRADITIONAL UME CONCENTRATE BALLS - Japanese Plum Extract Tablets

The granule form of ume extract is called meitan. To make these ume extract balls, the extract is combined with brown rice flour to form pellets. These are very handy for traveling and for people who don't like the overly-sour taste of ume extract. Beneficial for sports over- exertion, jet-lag and especially good for sea or air sickness. Also helps alleviate headaches, sore throats, bloating, and neutralizing the effects of alcohol drinking. About 4 of these pellets are equal to 1 gram of ume extract. Salt-free.

TRADITIONAL UMESHO CONCENTRATE - Japanese Plum-Soy Sauce Drink

Blended according to a traditional farmhouse recipe, Mitoku Umesho makes the ideal natural pick-me-up drink at any time of day. It is a deliciously refreshing, invigorating and 100% natural concentrate made from Japanese umeboshi plums and aged shoyu. Umesho can be especially helpful after over consumption of food or drink. Umesho neutralizes acidic conditions and strengthens the blood and circulation through the regulation of digestion. Traditionally used for nausea, anxiety and travel sickness. For increased blood circulation, mix to taste, with a little ginger powder added to hot water or bancha (hojicha) tea to make the traditional Japanese "umeshoban."