Umesu - plum vinegar

Japanese plum vinegar always has a relatively high salt content! You can, for example, conjure up quick pickles. Simply cut the radishes in half or thinly and leave them in the refrigerator overnight. A scallop carpaccio or white-fleshed fish can be given a special touch with this umesu. The Wakayama province is famous for the Japanese plum (or apricot) and this is where this plum vinegar comes from with a fantastic scent of plum. The special pink-red color comes from red shiso. The red shiso not only colors the plums, it also gives them a special aroma. This special quality has a very nice, broad, full-bodied umami and is not just flat and salty.