{"product_id":"godaian-shiro-boshi-ume-traditional-salt-cured-plum-190-year-artisan-from-minabe-600g","title":"Godaian Shiro-Boshi Ume | Traditional Salt-Cured Plum, 190-Year Artisan from Minabe, Wakayama","description":"\u003cp\u003e\u003cstrong\u003eFor the Household That Has Discovered the Real Umeboshi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 600g container is for those who already know: once you've tasted Godaian's Shiro-Boshi, you want it in the kitchen permanently.\u003c\/p\u003e\n\u003cp\u003eThis is the same 190-year recipe in a generous home-use quantity — enough for months of morning rice, onigiri, ochazuke, and cooking. Plum and salt, nothing else, as Zenemon made it in 1834.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eThe Craft Behind Every Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFounded in Minabe, Wakayama — Japan's umeboshi capital — Godaian has spent six generations perfecting one thing: the relationship between Nanko plum and sea salt. Their orchard-to-jar process selects only A-grade Nanko plums, the premier variety of Japanese plum, known for exceptionally thin skin, dense flesh, and concentrated, complex tartness.\u003c\/p\u003e\n\u003cp\u003eThe plums are packed in salt at the peak of ripeness and sun-dried in the Wakayama climate — the same mild Pacific air that has been drying plums here for centuries. No vinegar. No honey. No color. No preservatives. No amino acid seasoning. Just time and salt.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Shiro-Boshi?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe umeboshi most Americans encounter is sweetened, softened, and adjusted. Shiro-Boshi is the original — before any of those modifications were made. Salt content of 17–26% means it keeps almost indefinitely, needs no refrigeration before opening, and delivers the full, uncompromised flavor of the plum itself.\u003c\/p\u003e\n\u003cp\u003eFor Japanese households, this is the version kept for serious cooking: broken into dressings and sauces, simmered with fish and chicken, or stirred into cold noodle dipping broth. One plum can season an entire dish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use 600g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDaily rice companion\u003c\/strong\u003e: One plum per bowl, every morning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri for the household\u003c\/strong\u003e: The quintessential homemade rice ball filling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUme-dare sauce\u003c\/strong\u003e: Mash the flesh with dashi and mirin for a versatile dipping sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled fish\u003c\/strong\u003e: Stuff a few plums inside mackerel or sardines before grilling — the fat and salt balance perfectly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta (surprising)\u003c\/strong\u003e: Japanese cooks regularly use umeboshi with spaghetti, olive oil, and shiso — deeply satisfying\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGifting from the jar\u003c\/strong\u003e: Portion into smaller dishes as a host gift at Japanese-style gatherings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 600g (approx. 25–35 whole plums)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Plum (南高梅, Wakayama Prefecture), Salt — \u003cstrong\u003enothing else\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt content\u003c\/strong\u003e: 17–26%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives\u003c\/strong\u003e: None — completely additive-free\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Godaian \/ Higashi Noen (五代庵 \/ 東農園), est. 1834, Minabe, Wakayama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGeneration\u003c\/strong\u003e: 6th generation family operation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: No refrigeration required before opening; once opened, keep covered\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003e190 years of craft · The household staple\u003c\/p\u003e","brand":"Godaian (五代庵)","offers":[{"title":"Default Title","offer_id":48687380955371,"sku":"GODAIAN-SHIRABOSHI-600G","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03095509.png?v=1780472669","url":"https:\/\/cookgood.jp\/products\/godaian-shiro-boshi-ume-traditional-salt-cured-plum-190-year-artisan-from-minabe-600g","provider":"CookGood.JP","version":"1.0","type":"link"}