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Iijima Seitarou Shoten KN004: Yukari - Sundried, salt-pickled shiso leaves ゆかり

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JPY ¥999
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These salt-pickled purple shiso (perilla) leaves are traditionally used to garnish rice (furikake). Like salt-pickled sakura blossoms, it borrows part of its umeboshi from the ume vinegar used in pickling.

Traditionally, shiso leaves are salted and rolled, squeezed of its moisture then ume vinegar and salt are added for pickling, and finally dried after pickling and crushed.

As tea merchants, this flavor has much potential for tea blending. We will be experimenting with blending with black and oolong tea especially 

  • Ingredients: Shiso (perilla) leaves, ume (Japanese plum) vinegar, salt
  • Region: Hadano and Odawara, Kanagawa Prefecutre
  • Cultivar: Yaezakura Kanzan
  • Storage: Refrigerate when possible. While the product will not spoil if not refrigerated, refrigeration preserves the color longer.
  • Allergen info: This product does not contain the following: shrimp, crab, wheat, buckwheat, eggs, milk, peanuts.
  • Nutritional info (per 100 grams)
    • Calories: 11 kcal
    • Protein: 1.2 grams
    • Fat: 0.2 grams
    • Carbohydrates: 4.1 grams
    • Sodium: 60 grams
  • Warning: Please remove the oxygen absorber packet before use.

About the Producer

Along the coastline West of Tokyo, between the towns of Kozu and Ninomiya, with the mountains at our back and the sea at our doorstep, our family has been making delicious food for your table for over a century. What my great grandfather started then, I continue today, growing sakura and ume trees, and using the techniques inherited over the generations to make salt-pickled sakura, umeboshi, and yukari (ume-pickled purple shiso leaves).

Discover more about life in our quiet part of Japan on Instagram!


Recipes

 


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Iijima Seitarou Shoten

Iijima Seitarou Shoten KN004: Yukari - Sundried, salt-pickled shiso leaves ゆかり

From JPY ¥999

These salt-pickled purple shiso (perilla) leaves are traditionally used to garnish rice (furikake). Like salt-pickled sakura blossoms, it borrows part of its umeboshi from the ume vinegar used in pickling.

Traditionally, shiso leaves are salted and rolled, squeezed of its moisture then ume vinegar and salt are added for pickling, and finally dried after pickling and crushed.

As tea merchants, this flavor has much potential for tea blending. We will be experimenting with blending with black and oolong tea especially 

About the Producer

Along the coastline West of Tokyo, between the towns of Kozu and Ninomiya, with the mountains at our back and the sea at our doorstep, our family has been making delicious food for your table for over a century. What my great grandfather started then, I continue today, growing sakura and ume trees, and using the techniques inherited over the generations to make salt-pickled sakura, umeboshi, and yukari (ume-pickled purple shiso leaves).

Discover more about life in our quiet part of Japan on Instagram!


Recipes

 


Size

  • 45g / 1.6 oz / Best by December 2024
  • 450g (45g x 10 bags) / 15.8 oz
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