Upcoming Season's Bento Trends: Approx. 55% Worry About Spoilage. Umeboshi Project 'UMELAB' Shares 3 Tips for Using Pickled Plums to Prevent Food Spoilage

The project 'UMELAB', run by Kishu Umehonpo, a long-established umeboshi maker with over 100 years of history in Wakayama Prefecture, has conducted an 'Awareness Survey on Bentos for the Upcoming Season' targeting 400 men and women nationwide. As temperatures and humidity rise, leading to increased anxiety about bento spoilage, the company is releasing the survey results along with 'tips for making spoilage-resistant bentos' by utilizing the citric acid and salt found in umeboshi.

Background and Issues: 'Bento Anxiety' due to rising temperatures and the reality of insufficient countermeasures

As early summer arrives and days with maximum temperatures exceeding 25 degrees Celsius increase, careful attention to the hygiene of bentos carried for commutes or school is required. According to the survey by UMELAB, when asked about 'concerns regarding bento making in the coming season', approximately 55% (219 people) answered 'food spoilage'.

Regarding actual countermeasures taken against spoilage, top answers included 'using ice packs (167 people)', 'closing the lid only after completely cooling (108 people)', and 'putting umeboshi inside (81 people)', while 153 people responded that they take 'no special measures'.

Furthermore, regarding the long-known 'bacteria growth suppression (antibacterial effect)' of umeboshi, more than half of the respondents (218 people) answered that they 'do not know / do not know in detail', highlighting the reality that effective ways to utilize umeboshi are not fully permeated in modern times.

Solution: A long-established umeboshi specialty store shares! 3 ways to pack a 'spoilage-resistant bento'

The antibacterial effect of umeboshi primarily works on 'the parts directly touching the umeboshi'. Therefore, rather than simply placing it in the middle, combining 'creative packing techniques' with 'basic hygiene management' is an important point for making a safe bento. UMELAB proposes 3 ideas that can be easily adopted even on busy mornings.

① Not just 'placing', but 'mixing in' umeboshi By removing the pit, mincing it finely, and mixing it into thoroughly cooled rice, the antibacterial effect and flavor of the plum can spread more evenly. It is refreshing and easy to eat, making it ideal for the season when appetites tend to drop.

② Utilize 'side dishes using ume' for moisture control Side dishes that easily release moisture, such as simmered foods, are one of the causes of bento spoilage. It is effective to control moisture with plum-based side dishes, such as cucumber dressed with ume or rolled omelet with ume, and to use partition cups to prevent side dishes from touching each other.

③ 'Cool completely' + enforce basic hygiene measures If the lid is closed while still warm, steam will trap moisture inside the bento box, making it easier for bacteria to multiply. Therefore, completely cooling both the rice and side dishes is fundamental. By combining this with measures such as using ice packs and clean chopsticks, you can enjoy your bento with greater peace of mind.

Introducing our proud umeboshi 'Kuchikumano Ajiwai 500g' and the time-saving item 'Kishu Nanko Chigiri Ume'

The 'Kuchikumano Ajiwai 500g' umeboshi uses Kishu Nanko plums and allows you to choose from 6 flavors: 'Honey', 'Shiso', 'White Plum', 'Katsuo', 'Omoiyari Plum (reduced salt) Honey', and 'Omoiyari Plum (reduced salt) Shiso', making it a product that can be enjoyed according to each family member's preference. With an easy-to-use 500g capacity, it is easy to incorporate into daily meals like onigiri, bentos, and breakfast, and is highly recommended for bento making in hot seasons. In addition to the traditional use of 'placing umeboshi on top', it can be utilized in a wide range of dishes by chopping and mixing it into rice, or arranging it in dressings and side dishes. We also offer discounted set items.

Product Name: Kuchikumano Ajiwai 500g

Price: 1 piece 2,100 JPY (tax incl.) / 2 pieces 4,000 JPY (tax incl.) / 4 pieces 7,800 JPY (tax incl.) / 6 pieces 11,400 JPY (tax incl., free shipping) / 8 pieces 14,500 JPY (tax incl., free shipping)

Content capacity: 500g each

Shelf life: Honey, Shiso, White Plum, Katsuo Plum - 240 days from manufacture / Omoiyari Plum Honey, Omoiyari Plum Shiso - 180 days from manufacture

Product URL: 1 piece https://www.ume-honpo.co.jp/?pid=114586025

Set of 2 https://www.ume-honpo.co.jp/?pid=115614709

Set of 4 https://www.ume-honpo.co.jp/?pid=115666822

Set of 6 https://www.ume-honpo.co.jp/?pid=115667742

Set of 8 https://www.ume-honpo.co.jp/?pid=115668127

Also, as an item to support bento making on busy mornings, we have prepared 'Kishu Nanko Chigiri Ume'. This product is a tube-type item where the umeboshi pit has been removed and roughly finished to leave a fleshy texture. For mixing into rice or