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- Naturally Fermented
- Lightly Filtered
- Kosher Pareve
- Acidity 4.3%
Eden Ume Plum Vinegar or Ume Su is brine from umeboshi (pickled ume plums and shiso aka beefsteak leaf). Its array of rare healthy organic acids, tangy flavor and salt livens up dips, soups, dressings, marinades, greens, vegetables, pickles... Amber glass protects its integrity and nutrients. It is still made the ancient skillful way preserving the traditions necessary for its continued availability.
Ume plum, beefsteak leaf (shiso), sea salt
|Serving Size: 1 Teaspoon (5 g)|
|Servings Per Container: 59|
|Amount Per Serving||% Daily Value*|
|Total Fat||0 g||0%|
|Saturated Fat||2 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Great not only for oriental food, but alone for salads, any rice or side dish; beware though is salty, but not unpleasantly so
This vinegar goes well with every dish that at I eat. Chop some garlic and chillie. Add the vinegar and some hemp oil. So good - I really enjoy every meal. I love shopping at iHerb. Have re-ordered
Love the taste of this!
Posted by 5338191434476996317 on Nov 01, 2016
I use it for my salads, cold tofu and I even make a refreshing drink with this (mixed with honey). Lovely taste! I just wonder why it has been discontinued.
Posted by Reviewer1933528 on Jun 15, 2016
I alway keep coming back for this, love it! It's a mix of salt, tangy and even a bit sweet flavor. I use it for pretty much anything, salads, soups, sauces, dips. A favorite I have been doing lately is rye bread with mashed avocado, some slices of red onion, plain sesame seeds and then some drops of Ume Plum Vinegar on top.
Posted by satokovann on May 06, 2016
I LIKE SALTY FOOD, BUT EVEN FOR ME IT'S TOO SALTY. SO I DECIDED PUT THIS TO MY VEGGIE AND MADE PICKLES, AND IT WAS QUITE GOOD. ALSO I USE THIS ON MY CHINESE DIM-SUM KINDA FOOD AND IT WAS ALSO GOOD. YOU JUST HAVE TO THINK ABOUT HOW TO USE IT SINCE IT IS MORE LIKE NON-OIL DRESSING.
Posted by 5102217986183385220 on Dec 25, 2015
thanks its good