Umeboshi Bio Prugne salate giapponesi biologiche 100g

Umeboshi bio prugne salate giapponesi biologiche 100g

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Prodotte in Giappone secondo il metodo tradizionaleCARATTERISTICHELe prugne della varietà Ume vengono raccolte ancora acerbe e messe sotto sale a stagionare con l'aggiunta delle foglie di shiso che donano il caratteristico colore rosato. Raccolte ancora verdi sono messe a fermentare sotto sale in barili di legno per un mese, insieme a foglie di Shiso che donano loro aroma e sapore. Vengono poi rimosse dai barili e poste ad asciugare al sole per una settimana, acquistando così il caratteristico aspetto rugoso. Rimesse nei barili a stagionare ancora un anno, diventano le preziose UMEBOSHI.Prugne salate giapponesi biologiche.IngredientiPrugne giapponesi* (Prunus mume) (87%), sale marino, foglie di Shiso* (Perilla frutescens)MODALITÀ D'USOUsate in cottura con verdure e cereali oppure schiacciate e ridotte in purea per condire e preparare salsine.Formato da 100gr

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Clearspring Umeboshi pickled plums have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinising effect on the body, neutralising fatigue, stimulating the digestion and promoting the elimination of toxins. Clearspring Organic Umeboshi are tart, tangy, salt pickled ume plums that have long been a vital part of Japanese cuisine and folk medicine. Small pieces add zest to sushi and rice balls and can be rubbed onto cooked sweetcorn or used in other dishes. Taken alone, umeboshi flesh has been traditionally used as a digestive tonic. Umeboshi are a concentrated food and only a small amount is needed. Clearspring Organic Umeboshi plums are produced on a small scale by a family in Wakayama, the best known ume fruit growing area in Japan. They are passionate about small scale farming and food production, managing their orchard using organic methods and following the traditional slow practice of lactic acid pickling when making their exquisite umeboshi. They harvest their fruit towards the end of June when it is partially ripe and the juice still acid enough to give the desired tartness to the pickles. Picked too early, and the pickles remain hard, whilst picked later when fully ripe, produces mushy, tasteless pickles. After harvesting they soak the fruit overnight to remove any bitterness, then pack it in barrels with layers of salt and leave it to pickle for a few weeks. The secret of the pickling process, they say, is to allow the beneficial lactic-acid-forming bacteria to develop before other competing bacteria gain a hold. The right amount of salt - lactic-acid bacteria are salt-tolerant whilst many other species are not - and a cool, dark place for pickling, are critical to this process. Around late July, when pickling is complete, they dry their umeboshi on trays in the sun and then carry out a second, shorter pickling in the brine of pickled leaves of the fragrant red shiso herb which gives umeboshi their characterist

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Amazon clearspring organic umeboshi plum 200 g € 13,99
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