Pickled Ume (Umeboshi) AXE SHARPENING A Yanagiba is characterised by

A Yanagiba is characterised by its long slim profile and single bevel grind

dried bonito and vinegar

known for its rich culinary traditions

and a domestically produced shochu

The process results in plump fillets with no bones and a creamy texture

Pickled Ume (Umeboshi) AXE SHARPENING A Yanagiba is characterised byUmeboshi are Japanese salt pickled plums. Red shiso leaves are added during the fermentation process to impart a reddish colour and natural flavouring. These plums may be small but due to the high content of citric acid they pack a mouth puckering lemony, salty punch and can be an acquired taste at first! They are considered a Japanese superfood acting as an immune booster and digestion aid. Use them as a side dish in a bento box, packed inside