A deliciously sweet tangy condiment made from fresh slices of raw ginger pickled with Ume Plum Vinegar (the liquid from umeboshi preparation). Traditional rice malt is added for sweet ness and shiso leaves (the herb Perilla Frutescens) for the natural pink colouring.
Traditional served with sushi or sashimi, it is also delicious in stir fries, sous, broths and stews instead of fresh ginger.
Salted Ginger, Rice Syrup, Rice Vinegar, Ume Vinegar, Shiso Leaves, Sea Salt.
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