Lima Umeboshi Sumured Japanese Plum Paste 275g

The making of Umeboshi Lima is a traditional process that takes more than a year. After lactic fermentation for about a month in terracotta jugs that are half buried in the open air, the apricots are left to dry for a week. Afterwards, they are left to soak in vinegar and shiso leaves for 5 days, then they are put in barrels to mature for a year.