- TANGY JAPANESE SEASONING – Emperor’s Kitchen Umeboshi Vinegar is fruity, tangy, and salty. It is derived from the pickling of ume plums.
- EXCELLENT VEGAN SUBSTITUTE – Umeboshi vinegar makes an excellent replacement for fish sauce or anchovies in a variety of Asian dishes. It delivers a salty-tangy kick and is free of any animal derived ingredients.
- WAYS TO USE – Umeboshi vinegar can be used in marinades and salad dressing. Add a few dashes to sauteed veggies allowing the acid to enhance the flavor or use for making pickled foods.
- INGREDIENTS โ Water, Ume (Japanese Plum), Sea Salt, Shiso (Perilla) Leaves
- UMEBOSHI PLUM & SHISO – Umeboshi vinegar with shiso (perilla) leaves has been used in Japan for centuries for its perceived health benefits including aiding in digestion.
- NO MSG, NO ARTIFICIAL COLORS, NO ADDED SUGAR
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