Collection: Japanese plum ume

The ume (梅) is often called the Japanese plum, but this fruit is actually closer to the apricot tree than to the European plum. Unlike typical plums, which are sweet and juicy when ripe, the ume is very acidic and contains a lot of tannins, making it difficult to eat raw.

It is mainly processed into umeboshi (salted pickled plum), syrup, ume vinegar, or umeshu, a Japanese liqueur appreciated for its balance between acidity and sweetness.

Regular plums are often used in pastries, while the ume is a key ingredient in Japanese cuisine, especially as a condiment to accompany rice, vegetables, or fish. Its benefits are also recognized, particularly for digestion and intestinal health thanks to its fibers and antioxidants.

Here are the main ume-based products:

• Umeboshi (梅干し): Plums fermented in a salt brine, sometimes with shiso for an intense red color. They are known for their very sour taste and digestive benefits.
• Umeshu (梅酒): Japanese liqueur made from ume macerated in alcohol with sugar. Appreciated for its balance between acidity and sweetness.
• Ume vinegar (梅酢): Liquid resulting from the fermentation of umeboshi, used as a seasoning in Japanese cuisine to enhance vegetables, rice, or fish.
• Ume syrup: Sweet extract obtained by macerating the plums, ideal for refreshing drinks or to enhance desserts.
• Umeboshi flakes: Dried and crushed version, often mixed into furikake to season rice.
• Umeboshi paste: Concentrated plum puree, used as a condiment in sauces, sushi, or noodle dishes.

Umeboshi is a Japanese plum fermented in brine, with a sour and salty taste, often eaten with rice or used as a condiment. Here is the traditional process to prepare them at home:

Ingredients:

• 1 kg of green or slightly yellow ume plums
• 150 to 200 g of salt (15 to 20% of the weight of the plums)
• Red shiso leaves (optional, for an intense red color)
• A weight for fermentation

Preparation:

1. Wash and dry the plums carefully. Remove small stems to avoid bitterness.
2. Massage the plums with salt and place them in a jar, alternating layers of plums and salt.
3. Place a weight on the plums and let ferment in a cool, dark place for 2 to 4 weeks. A liquid called ume vinegar (umezu) will form.
4. (Optional) Add the shiso leaves after rubbing them with salt to release their color.
5. Dry the plums in the sun for 3 days, turning them regularly. This intensifies their flavor.
6. Put them back in brine or store them as is in an airtight jar.

After several months of maturation, your umeboshi will be ready to enjoy! Their flavors deepen over time.

• Promotes digestion: Thanks to its natural acidity and high fiber content, ume stimulates the digestive system, helps relieve bloating, and supports healthy intestinal transit.
• Alkalizing properties: Despite its sour taste, ume helps balance the body's pH by reducing excess acidity, which contributes to better metabolism.
• Rich in antioxidants: Ume contains polyphenols and flavonoids, which fight oxidative stress and cellular aging.
• Detoxifying and energizing: Umeboshi, often eaten in the morning with rice, is considered a natural booster, helping to eliminate toxins and revitalize the body.
• Strengthens immunity: Thanks to its vitamin and mineral content, ume supports natural defenses, especially during periods of fatigue or seasonal changes.
• Anti-fatigue effect: In Japan, umeshu is often recommended in small amounts for its relaxing properties, while umeboshi is consumed to recharge the body after intense effort.
• Antibacterial action: Ume is traditionally used to prevent certain infections, notably due to its active components that inhibit bacterial growth.

The ume is mainly cultivated in the temperate climate regions of Japan, where winters are mild and summers are humid. Wakayama Prefecture is the most famous for its production, especially in the Kishu region, renowned for its high-quality Nanko plums, used for umeboshi and umeshu.

Ume orchards can also be found in the prefectures of Mie, Nara, Shizuoka, and Gunma, where the climatic conditions allow the trees to thrive. Some varieties are also grown at higher altitudes, such as in the Japanese Alps, where cooler temperatures influence their flavor.

Ume belongs to the apricot family and blooms at the end of winter, well before the cherry blossoms. Its fruits, harvested between May and June, are too sour to be eaten raw but are transformed into umeboshi, umeshu, or syrup. The cultivation of ume is deeply rooted in Japanese tradition, and its derived products are appreciated throughout the country for their unique taste and health benefits.

Plum is an essential ingredient in Japanese cuisine, especially in the form of umeboshi or ume vinegar. Its tangy and salty taste adds a unique touch to many dishes.

• Umeboshi onigiri: Rice balls filled with a whole umeboshi plum or ume paste, often wrapped in a sheet of nori. A classic staple of Japanese bentos.
• Ochazuke: Hot rice poured over with green tea or dashi, enhanced with umeboshi for a tangy and refreshing flavor.
• Ume and shiso makizushi: Sushi rolls filled with ume paste and shiso leaves, a classic combination with a slightly herbal taste.
• Ume shiso tempura: Shiso leaves in tempura batter filled with ume paste, perfect as a side dish or appetizer.
• Sauces and dressings: Ume vinegar is often used to season salads, marinated vegetables, or fish dishes.
• Ume soba or udon: Some noodle dishes are enhanced with ume paste for a balance of acidity and umami.
• Ume yakitori: Chicken skewers coated with a sauce made from ume paste, adding a tangy and light touch.
• Ume furikake: A seasoning mix made from umeboshi flakes, sesame, and seaweed, sprinkled over rice.