No additive -free Kishu Minamitaka plum white dried paddy
| Auction ends | 2 days |
| Bids | no |
| Current price | ¥900 $7 |
| Start price | ¥900 $7 |
| Buy-now | ¥900 $7 |
| Consumption tax | 0% included |
| Seller | glowmingjpjp +1700 |
| Condition | New |
| Start time | 2024-05-06T21:36:47+09:00 |
| End time | 2024-05-09T21:36:47+09:00 |
| Auto-prolongation | Turned off |
| Lot number | p1132390428 |
| Seller position | Wakayama Prefecture |
The photograph is an image.
It is a white dried fish with a natural taste that is pickled with natural Himalayan rock salt.
The skin of large and small umeboshi is cut off and crushed, so please bid only if you can understand.
It can be stored for a long time at room temperature.
The salt content is around 20%, but if you are concerned, we recommend removing salt.
It will be shipped in a cardboard box.
If you want to add up to 4 kg (5 kg in total), it will be Yu-pack (60 size).
The Yu-Pack Otegaru version is not supported.. Please contact us with the number of additional kilograms (900 yen per kilogram) after successful bidding.. We will add an additional amount to the shipping fee and contact you for the shipping fee. How to remove salt
1. Put 500g of umeboshi in a large bowl or other container and add 2~3 liters of water. 2. Add 1 teaspoon of salt and stir lightly until you reach your desired salt consistency. 3. After soaking in water, the umeboshi is watery with water, so put it in a colander and leave it for about 5 hours to drain it thoroughly.
1. Put 500g of umeboshi in a large bowl or other container and add 2~3 liters of water. 2. Add 1 teaspoon of salt and stir lightly until you reach your desired salt consistency. 3. After soaking in water, the umeboshi is watery with water, so put it in a colander and leave it for about 5 hours to drain it thoroughly.
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