After selecting high quality Namgo Mesil cultivated by environment-friendly organic-grown farming processes, they are naturally ripened for more than 15 days in extracting salt water for 5 years and seasoning liquid. They are dried in the sun during the daytime and are wet with dew during the nighttime for 7 days after dipping them in the seasoning liquid day and night for 7 days. By these processes, the Osaka-style Umeboshi is made and serves as a scientific food which regulates cation and anion energy for universal harmony. The Osaka-style Umeboshi has low-salinity of 8% and will ensure your dining table offers healthy food.
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