Japanese Umeboshi Plum Paste with Shiso (8.8 oz/250g) - Pickled Plum, Gluten Free, Vegan, Plum Sauce Asian, Japanese Food, Onigiri, Sushi, Yakitori, Sashimi, Umeboshi Paste - Kinjirushi Wasabi

this is a wonderful product - little drizzle over tofu and rice and i am very happy!

Delicious

This is definitely a good alternative to whole umeboshi if they are unavailable or just not convenient. It's very convenient to use and lasts a long time because the flavor is very strong so only a little needs to be used at a time (unless you're like me who will down a tablespoon at a time lol). However, I do find that the paste one does not have the same delicious texture as umeboshi, and two does not have the same fruity fragrance or taste. It seems to trade a bit of that for a more salty taste, which is fine but when I'm eating umeboshi rice balls I find using the paste a little underwhelming. All in all, a fine alternative and definitely a more convenient option to get the pickled plum flavor, but it can't beat using real, whole umeboshi.

Lip-smacking good! I got the version without shiso also, but this one with shiso is so much better. Delicious!

If you like umeboshi, you'll probably like this. Umeboshi is usually eaten with steamed rice. The squeeze tube paste makes it easier to apply to nigiri (rice balls) and even sushi.If you're not familiar with umeboshi, it's much more sour than it is sweet.

Great for sushi, chicken, veggies!!Authentic Japanese brand !

This is an adequate sauce, but it's not exceptional. I've had similar sauces where the flavors of the shiso and the preserved plums were distinct and vibrant, and while the sauce was salty, other flavors didn't get lost in that saltiness. That was what I was expecting and I'm sorry to say I was disappointed.

I used it to season my rice with lunch (please ignore the sad tamagoyaki in the other side, I was in a hurry). It was very good tasting, nice strong flavor. I also used it in dressings for vegetables and cold soba noodles. My dressing recipe using this is: 2 parts rice vinegar, 2 parts sesame oil, 1 part koikuchi shoyu (Japan Brewed Kikoman is good enough for this, American brewed is honestly not, they taste very different.) and 1 part of ume paste. Just whisk it together. I put it on a cold soba salad with sliced daikon, carrot, cabbage, cucumber, kale, and green onion or chives. It's also good with moyashi/ beansprouts.