“Sonomanma Ume no Toko” — A Farmer Crafted Plum Fermentation Base
Maximizing the Power of Kishu Nanko Plums
Created by Teragaki Farm in Minabe, Wakayama, a region long devoted to plum cultivation, Sonomanma Ume no Toko is a fermentation-based seasoning that fully utilizes the natural strength of Kishu Nanko plums.
The plums used are grown without pesticides or chemical fertilizers on the farm itself. By incorporating both the plum vinegar and the matured pulp produced during the umeboshi-making process, this product transforms every part of the fruit into a rich, functional ingredient.
Its philosophy of using the whole plum, without waste, is concentrated into a single package.
Effortless Preparation, Naturally Deep Flavor
Simple to use: just soak your vegetables for anywhere from 3 minutes to overnight, depending on their size.
The natural citric acid and umami derived from the plums gently infuse the ingredients, enhancing their flavor without the need for artificial seasonings.
Because the taste is shaped by natural fermentation, the finish is light and clean, allowing the true character of each ingredient to shine.
It’s an easy addition to everyday cooking, helping you maintain authentic flavors even in a busy lifestyle.
Sustainable Craftsmanship That Supports the Future
Sonomanma Ume no Toko was born from a sustainable approach transforming plums that cannot be sold due to appearance into a valuable food product.
Rather than discarding these off-grade fruits, they are reimagined and brought to the table, supporting the continuity of local agriculture.
Though designed for daily use, it carries a strong philosophy and uncompromising quality.
A true expression of authentic “ume craftsmanship” for those who seek not just taste, but intention in their food choices.
