Made using high-quality kelp from Mt. Rausu in Hokkaido, Japan.
In addition, contains the sourness and acidity from freeze-dried plums.
• Manufacturer: Gyokuroen
• Size: 1.41oz (40g)
• Shelf life: 2 years. Store dry place and consume as quick as possible after opening.
• Country of Origin: Japan
Menu & Applications
To bring out the hidden flavor in a dish, try ume kombu with foods like pasta, rice, vegetables, pickles, and hot pot dishes!
How to Cook
Plum konbu cha × pickled vegetables
●Ingredients 【For 1 person】
1 tablespoon plum konbu cha, 80g radish, 30g carrots, half a cucumber, and half a piece of yellow paprika pepper.
[How to make]
(1) Cut daikon radish, carrot, and cucumbers. Cucumbers should be sliced thinly and diagonally and the paprika should be sliced into strips.
(2) Put your chopped vegetables into a plastic bag and then add some plum konbu cha. When it softens, pour out the excess liquid (if you are in a hurry, warm the bag in the microwave oven for 30 seconds at 600w).
This product was developed by Hideji Fujita, the second son of Umazo Fujita, Founder of Tamaroen. At the time of development, the plum, which was from Wakayama, was considered to be of the best quality in Japan.
The plum was made from salted plums using the latest equipment and dry-freezing. With the addition of konbu cha, the product was complete.
Just after release, its reputation for having amazing flavor and taste, even though it was an instant food, boosted its popularity—and that popularity continues to grow to this day.