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Ume is strictly speaking an apricot, which is known in Japan and China for 2000 years as superior food and medicine. In Japan it is used for ages by soldiers during wars to boost the immune system. Japanse ume is being preserved with seasalt and the leave of Shiso, so it becomes fermented. This product is called Umeboshi and contains superior organic acids (lemon acid) and minerals which can have special effects on our health. Like wine, they become better with age.
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