Description
Ume Plum Vinegar is obtained by draining the sour and salty liquid produced during the curing of Umeboshi plums. It is used like regular vinegar, but it is already salted: therefore, to dress a salad, it is sufficient to add only a little oil. Ohindo Vinegar is made with the same Japanese Ume plums used to prepare Umeboshi. Fermented with salt and Shiso leaves in wooden barrels according to the traditional method, Ume plums produce this sour and salty condiment.

Ingredients
Japanese plums (Prunus mume) 68%, salt, Shiso leaves (Perilla frutescens).

Nutritional characteristics

Average Values	Per 100 g
Fiber	0.3 g
Carbohydrates	5.5 g
Energy	104 kJ 25 kcal
Sodium	6.73 g
Proteins	0.5 g
Sugars	0.41g
Fats	0 g
Saturated fatty acids	0 g

Instructions for use
Use with oil to dress salads, instead of vinegar and salt. Vegetable sauce: combine one tablespoon of Tahini (sesame paste) with two teaspoons of Ohindo Vinegar and mix well. Use to flavor vegetable and seaweed dishes.

Storage
Shelf life unopened: 36 months.

Format
Capacity: 500 ml.

Code 2ACIUME