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Umeboshi "salt pickled plums" have hundreds of years of history in Odawara. The museum consists of a collection covering 150 years of umeboshi production. A large 600kg barrel formerly used to produce umeboshi is on display as well as registers and...more
There were 3 things I wanted to check out in Odawara: the castle, the beach by Sagami Bay, and tasting the umeboshi which are dried and pickled ume (apricot-like fruits often called plums) which are very salty and sour. Umeboshis are sold by a specialty...More
Thank Rito I A
Nicolas S, General Manager at Chinriu Honten, responded to this reviewResponded 22 July 2018
Thanks for your detailed review. We currently are in the process of adding English descriptions to all products.
Next time you pass by, please also try our selection of Umeshu plum wine.