For the Household That Has Discovered the Real Umeboshi

The 600g container is for those who already know: once you've tasted Godaian's Shiro-Boshi, you want it in the kitchen permanently.

This 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.

The Craft Behind Every Plum

Founded 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.

The 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.

Why Shiro-Boshi?

The 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.

For 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.

How to Use 600g

• Daily rice companion: One plum per bowl, every morning
• Onigiri for the household: The quintessential homemade rice ball filling
• Ume-dare sauce: Mash the flesh with dashi and mirin for a versatile dipping sauce
• Grilled fish: Stuff a few plums inside mackerel or sardines before grilling — the fat and salt balance perfectly
• Pasta (surprising): Japanese cooks regularly use umeboshi with spaghetti, olive oil, and shiso — deeply satisfying
• Gifting from the jar: Portion into smaller dishes as a host gift at Japanese-style gatherings

Product Details

• Contents: 600g (approx. 25–35 whole plums)
• Ingredients: Plum (南高梅, Wakayama Prefecture), Salt — nothing else
• Salt content: 17–26%
• Additives: None — completely additive-free
• Producer: Godaian / Higashi Noen (五代庵 / 東農園), est. 1834, Minabe, Wakayama
• Generation: 6th generation family operation
• Storage: No refrigeration required before opening; once opened, keep covered

✈️ Ships from Japan ·Order more, pay less per item.
190 years of craft · The household staple