The Ume apricot (the brine of which is also used to obtain the Ume Su vinegar) is grown in Japan and has a strong, slightly acid taste. It undergoes lactic fermentation during approximately one month in a sea salt brine with Shiso leaves, which give it its nice red colour. Umeboshi contains whole Ume apricots, which can then be cut in small pieces. Umeboshi-Past is exactly the same product, but in the form of a paste that can be diluted.\n\nUmeboshi-Past and umeboshi are two condiments with a refreshing and pleasantly salty flavour, which enhance the taste of sauces, pickles, vinaigrettes, veganaise, cooked vegetables (such as brocoli, cauliflower...), rice, veggie sushi, sashimi …