Ume kosho paste is a uniquely Japanese condiment that brings a sharp, salty tang and gentle heat to a wide range of dishes. Made by blending fermented Japanese Ume plums with green chillies and salt, this vibrant paste is a modern twist on the traditional yuzu kosho, offering a punchy flavour with a deliciously sour and spicy edge.
An exciting ingredient for both professional chefs and adventurous home cooks looking to add depth and complexity to their dishes. The Ume plum lends a tart, fruity sharpness, while the chillies add a fresh, green heat, creating a perfect balance of fruity acidity and spice to cut through oily fish or fried foods such as tempura.
Crafted using traditional fermentation techniques, this small-batch condiment has a distinctive flavour that complements both Japanese and Western dishes. It’s a versatile addition to your kitchen and a go-to ingredient for those who value layered, complex seasoning without overpowering the dish.
For chefs, Ume kosho is a perfect secret weapon to build umami in modern Japanese or fusion dishes. It works beautifully in fine dining applications—adding a sour-savoury balance to sauces, emulsions, cured oily fish and tartare.
