{"id":118027,"date":"2025-10-03T09:43:41","date_gmt":"2025-10-03T07:43:41","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=118027"},"modified":"2025-10-03T09:55:28","modified_gmt":"2025-10-03T07:55:28","slug":"japan-sour-salt-secret-winning-new-fans","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/en\/2025\/10\/03\/japan-sour-salt-secret-winning-new-fans\/","title":{"rendered":"Japan\u2019s sour-salt secret winning new fans"},"content":{"rendered":"<p>Once a hidden gem of Japanese home cooking, <strong>umeboshi<\/strong>, the tiny, tangy pickled plum is fast becoming a favourite with chefs, health enthusiasts and curious home cooks alike. Made by fermenting Japanese ume fruit with sea salt and red shiso leaves, <strong>umeboshi has been cherished for centuries as both a food and a tonic<\/strong>. Its flavour is vivid, salty, sour, fruity and rich in umami and just a small amount can transform a dish. Traditionally tucked into rice balls or served with congee, it\u2019s now popping up in salads, dressings and even plant-based cooking, prized for the depth it brings.<!--more--><\/p>\n<figure id=\"attachment_118028\" aria-describedby=\"caption-attachment-118028\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-118028 size-full\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshijpg-e1759477294720.jpg\" alt=\"\" width=\"1000\" height=\"335\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshijpg-e1759477294720.jpg 1000w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshijpg-e1759477294720-768x257.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshijpg-e1759477294720-696x233.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-118028\" class=\"wp-caption-text\">Clearspring&#8217;s Organic Japanese Umeboshi Plums<\/figcaption><\/figure>\n<p>Alongside the whole plums, two related products are gaining recognition. Umeboshi paste, a smooth concentrate made from crushed plums, offers a convenient way to stir ume\u2019s tartness into sauces, marinades or dips. Ume-su, often called plum vinegar, is the bright, sour brine left over from pickling &#8211; perfect for adding a fruity lift to salad dressings or stir-fries.<\/p>\n<p>At the forefront of this growing interest is <strong>Clearspring<\/strong>, a company dedicated to authentic Japanese and organic fine foods. Their <strong>Organic Japanese Umeboshi Plums<\/strong> are produced in Wakayama, Japan\u2019s ume heartland, by a small family producer using traditional methods. The fruit is harvested in June, salted, fermented in wooden barrels and sun-dried before being steeped with shiso for its rosy colour and aromatic depth.<\/p>\n<figure id=\"attachment_118031\" aria-describedby=\"caption-attachment-118031\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-118031 size-full\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshi-Paste-e1759477206978.jpg\" alt=\"\" width=\"1000\" height=\"300\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshi-Paste-e1759477206978.jpg 1000w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshi-Paste-e1759477206978-768x230.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Umeboshi-Paste-e1759477206978-696x209.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-118031\" class=\"wp-caption-text\">Clearspring&#8217;s Organic Japanese Umeboshi Paste<\/figcaption><\/figure>\n<p><strong>Clearspring\u2019s Umeboshi Paste and Ume Su<\/strong> share the same craft pedigree. All are certified organic, free from additives, and made in small batches. Their taste is bold yet balanced, making them both a seasoning and a conversation starter.<\/p>\n<figure id=\"attachment_118034\" aria-describedby=\"caption-attachment-118034\" style=\"width: 1000px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-118034 size-full\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Ume-Su-e1759477240131.jpg\" alt=\"\" width=\"1000\" height=\"457\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Ume-Su-e1759477240131.jpg 1000w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Ume-Su-e1759477240131-768x351.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Ume-Su-e1759477240131-919x420.jpg 919w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/Clearspring-Organic-Japanese-Ume-Su-e1759477240131-696x318.jpg 696w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption id=\"caption-attachment-118034\" class=\"wp-caption-text\">Clearspring&#8217;s Organic Japanese Ume Su<\/figcaption><\/figure>\n<p>As interest in heritage ferments continues to grow, umeboshi looks set to join miso as a pantry staple. With Clearspring\u2019s artisanal range, the journey from ancient Japanese kitchens to modern plates feels both natural and delicious.<\/p>\n<p><strong>Further information available at\u00a0<a href=\"https:\/\/www.clearspring.co.uk\/\" target=\"_blank\" rel=\"noopener\">www.clearspring.co.uk<\/a><\/strong><\/p>\n<p><strong><a href=\"https:\/\/www.bioecoactual.com\/en\/subscription\/\" target=\"_blank\" rel=\"noopener noreferrer\">Subscribe<\/a>\u00a0to Bio Eco Actual Newsletter and be up to date with the latest news from the Organic Sector<\/strong><\/p>\n<p><em><strong>Bio Eco Actual<\/strong>, International Organic Newspaper<br \/>\n<\/em><strong><a href=\"https:\/\/www.bioecoactual.com\/en\/newspaper-library\/\" target=\"_blank\" rel=\"noopener noreferrer\">Read Bio Eco Actual<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Once a hidden gem of Japanese home cooking, umeboshi, the tiny, tangy pickled plum is fast becoming a favourite with chefs, health enthusiasts and curious home cooks alike. Made by fermenting Japanese ume fruit with sea salt and red shiso leaves, umeboshi has been cherished for centuries as both a food and a tonic. Its [&hellip;]<\/p>\n","protected":false},"author":419,"featured_media":118037,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8357,5210],"tags":[],"class_list":["post-118027","post","type-post","status-publish","format-standard","has-post-thumbnail","category-industry-news","category-latest-organic-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Japan\u2019s sour-salt secret winning new fans - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"Made by fermenting Japanese ume fruit with sea salt and red shiso leaves, umeboshi has been cherished for centuries as both a food and a tonic.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/en\/2025\/10\/03\/japan-sour-salt-secret-winning-new-fans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japan\u2019s sour-salt secret winning new fans\" \/>\n<meta property=\"og:description\" content=\"Made by fermenting Japanese ume fruit with sea salt and red shiso leaves, umeboshi has been cherished for centuries as both a food and a tonic.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bioecoactual.com\/en\/2025\/10\/03\/japan-sour-salt-secret-winning-new-fans\/\" \/>\n<meta property=\"og:site_name\" content=\"Bio Eco Actual\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BioEcoActual\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-03T07:43:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-03T07:55:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2025\/10\/umeboshi.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"668\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bio Eco Actual\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:site\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bio Eco Actual\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/en\\\/2025\\\/10\\\/03\\\/japan-sour-salt-secret-winning-new-fans\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/en\\\/2025\\\/10\\\/03\\\/japan-sour-salt-secret-winning-new-fans\\\/\"},\"author\":{\"name\":\"Bio Eco Actual\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#\\\/schema\\\/person\\\/43c1f0817cbc73f37ce66f2978084ceb\"},\"headline\":\"Japan\u2019s sour-salt secret winning new fans\",\"datePublished\":\"2025-10-03T07:43:41+00:00\",\"dateModified\":\"2025-10-03T07:55:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/en\\\/2025\\\/10\\\/03\\\/japan-sour-salt-secret-winning-new-fans\\\/\"},\"wordCount\":384,\"publisher\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/en\\\/2025\\\/10\\\/03\\\/japan-sour-salt-secret-winning-new-fans\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.bioecoactual.com\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/umeboshi.jpg\",\"articleSection\":[\"Industry News\",\"Latest Organic News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/en\\\/2025\\\/10\\\/03\\\/japan-sour-salt-secret-winning-new-fans\\\/\",\"url\":\"https:\\\/\\\/www.bioecoactual.com\\\/en\\\/2025\\\/10\\\/03\\\/japan-sour-salt-secret-winning-new-fans\\\/\",\"name\":\"Japan\u2019s sour-salt secret winning new fans - 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