About Your Order

Q. Can I change my order after it has been placed?

A. It may not be possible to change the contents of your order once it has been confirmed. Please contact us as soon as possible via the Contact Us page.

Q. Can I cancel my order?

A. We may be able to cancel your order if it has not yet been shipped. Please feel free to contact us via the Contact Us page.

Q. Can I have a noshi (decorative gift wrapping paper) attached?

A. Yes, we can attach a noshi. If you wish to have a noshi, please check About Noshi.

Shipping and Delivery

Q. How long does shipping take?

A. We usually ship within 3-5 business days. Please note that delivery may take longer during certain periods.

Q. Is there a shipping fee?

A. Please refer to our Shipping Policy for details on shipping fees.

Q. Can I specify a delivery date and time?

A. Yes, you can. After adding items to your cart, click "View Cart" and you will find a section where you can specify your desired delivery date and time. Please note that you cannot specify dates or times other than those displayed.

Q. Can I send to multiple addresses in one order?

A. Yes, it is possible to send to multiple addresses in one order. If you wish to send to multiple addresses, please check About Multiple Shipments.

Returns and Exchanges

Q. Can I return or exchange items?

A. Please check our Refund Policy for the conditions regarding returns and exchanges. If you have any questions, please contact us via the Contact Us page.

About Payment

Q. What payment methods are accepted?

A. We accept various payment methods, including credit cards and convenience store payments. Details can be found at checkout.

About Umeboshi and Ume Products

Q. How are umeboshi made?

A. The basic process for making umeboshi is as follows:

1. Salting the ume: Wash ripe ume thoroughly, remove the stems, and then layer them with salt (18-20% of the ume's weight). Place a weight on top and store in a cool, dark place.
2. Waiting for ume vinegar to rise: Ume vinegar will start to rise in about 1-2 weeks. Ensure that all ume are submerged in the ume vinegar.
3. Adding red shiso (optional): Knead red shiso with salt to remove bitterness, then mix with the ume vinegar and pickle.
4. Drying (doyoboshi): On clear days after the rainy season, sun-dry for about 3 days. Return them to the ume vinegar at night or continue drying.
5. Aging: Store the dried umeboshi in an airtight container and age for 3 months to 1 year for a mellower flavor.

Q. What is the salt content of umeboshi?

A. The salt content varies depending on the product. Please check the details on each product page. We also offer reduced-salt options for those concerned about salt intake.

Q. How should umeboshi be stored?

A. Store in a cool, dark place or in the refrigerator, away from direct sunlight. Consume as soon as possible after opening.

Q. What dishes can umeboshi be used in?

A. Umeboshi can be used in a wide variety of dishes such as onigiri (rice balls), ochazuke (rice with tea), aemono (dressed salads), and dressings. The sourness and saltiness of ume add a great accent to your cooking.