Wild Plum Umeboshi

Japanese-inspired Italian umeboshi – Italian wild plums acidified by spontaneous lactic fermentation, unpasteurized

Acidic, salty, unforgettable: the most powerful condiment in Japanese cuisine finally speaks Italian.

Bucolica's Wild Plum Umeboshi

Wild Plum Umeboshi is the Italian reinterpretation of one of the most iconic products of Japanese tradition: Italian wild plums, grown organically on the farm, are acidified through spontaneous lactic fermentation with just salt. Two ingredients, no pasteurization, time, and fermentation expertise: the result is a fruit with an intensely acidic and savory flavor, an explosion of umami used in very small doses, like a precious condiment. Once opened, the jar should be refrigerated, always removing it with clean cutlery. A rare product in Italy, for those who love extreme and authentic flavors.
 
 
 

The roots of these Umeboshi are deep in tradition

In Japan, umeboshi is much more than a food: it's a talisman. Samurai carried it in war rations as a tonic and disinfectant, and a popular proverb says "an umeboshi a day keeps the doctor away." At the center of the traditional bento, the red plum on white rice recalls the national flag, the hinomaru bento. The ume plum is actually botanically closer to the apricot, and Italian wild plums—descendants of the ancient blackthorn trees that have dotted our countryside for centuries—prove to be the ideal interpreters of this age-old recipe, which is reborn here with local fruit.
 
 
 

Choosing Wild Plum Umeboshi means taking care of yourself

In Japanese tradition, umeboshi has been considered a daily remedy for centuries: consumed in small doses, its pronounced acidity stimulates salivation and digestion, and macrobiotics consider it a balancing agent par excellence. Being an unpasteurized lactic ferment, it preserves the vitality of its cultures. With just 35 kcal per 100 g, 4 g of fiber, and very little fat, it is a condiment, not a table fruit. Its salt content (20 g per 100 g) requires minimal doses—half a plum is enough—transforming it into a flavorful concentrate that adds flavor without weighing you down.
 
 
 

How to Best Use: Wild Plum Umeboshi

• ON RICE, JAPANESE STYLE – The classic use: half an umeboshi chopped into the centre of a bowl of Organic Baldo Rice in white, or inside onigiri rice balls: the savory acidity transforms the simplest cereal into a complete dish, accompanied by a cup of Organic Bancha Green Tea.
• DRESSING AND SAUCES – Mash the pulp with a fork and dilute it with a spoonful of Biodynamic unfiltered apple vinegar: an intense dressing is born, without added salt, perfect for seasoning Organic Cucumbers thinly sliced ​​or summer salads.
• WITH sautéed and steamed vegetables – A piece of umeboshi melted in the pan adds flavour to the Organic Tuscan Black Cabbage or steamed vegetables better than any stock cube: pure umami, from only fruit and salt, which replaces industrial seasonings.

The Producer: Bucolica

Bucolica grows organic fruit and vegetables directly on the farm and transforms them using unpasteurized, spontaneous fermentations: a bridge between the world's great fermentation traditions and the biodiversity of Italy's territories.
 
 
 

Ingredients

Wild plums, salt.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 35 kcal
• Fat: 0,2 g
• Carbohydrates: 6 g
• Fiber: 4 g
• Protein: 0,7 g
• Salt: 20 g

NB: UNPASTEURIZED PRODUCT. Once opened, store refrigerated. Do not contaminate with unclean objects or cutlery.
 
 
 

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