You might hear or see "Umeboshi"(Salted Plum) at the shop. That is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor and also get rid of sharp taste of salt.
In Australia, it hard to get plum fruits, and I found out that "Apricot" is similar fruits. I am using "Apricot" and using same method. Apricot is "ANZU" in Japanese so I called this product "ANZUBOSHI"
How to eat / use
・Simply eat with rice
・Use it in marinades
・Make dressing with
・Cook with protein
Apricot, Sea salt
[Best Before Date]
In 4 month
Once it opened, Keep it in Refrigerated
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