An extract that develops during the process of making umeboshi (salt-cured ume plums), golden-hued umezu boasts a bold, complex melange of flavors in even the smallest drop of the liquid. The condiment is tangy and fruity, with a hit of salt and intense umami base—all of which can add depth to all manner of savory dishes. You can incorporate umezu anywhere anywhere you would a fruity vinegar; plus, there’s no need to add extra salt since the liquid already has a kick of salinity.
Fukami’s organic umezu is made simply with only salt and the stone fruit—the liquid is harvested after a 6-month filtration period with no added water, which concentrates nutrients and its signature umami taste.
We test everything we sell. Here’s how we’d use this.
Use as a flavorful substitute for soy sauce, salt or balsamic vinegar in any umami-packed dish. Its acidity is also ideal for brightening grilled fish. Drizzle into dressings for bitter greens, soups, marinades, roasted vegetables and even braises, or into white rice before it cooks.
Since this vinegar’s flavor is so concentrated, we recommend not using too much at a time.
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