Nature’s Glory Umeboshi are pickled ume fruits. Ume is harvested from June to July. They are then pickled with sea salt for one month, sun-dried for 3-4 days and nights during the hottest days in summer. The sun-dried Umeboshi are stored in kegs for about one year and then lastly, pickled again with shiso leaves.
Ingredients: Organic Ume Plum (Japanese Plum), Shiso Leaves and Sea Salt.