Collection: Japanese plum ume

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

It is mainly processed into umeboshi (salted plums preserved in brine), syrup, ume vinegar, or umeshu, a Japanese liqueur appreciated for its balance of acidity and sweetness.

Classic plums are often used in baking, whereas ume is a key ingredient in Japanese cuisine, particularly as a condiment served with rice, vegetables, or fish. Its benefits are also well recognized, particularly for digestion and intestinal health thanks to its fiber and antioxidants.

Here are the main ume-based products:

• Umeboshi (梅干し): Plums fermented in brine with salt, sometimes with shiso for an intense red color. They are renowned for their very tart flavor and digestive properties.
• Umeshu (梅酒): Japanese liqueur made from ume macerated in alcohol with sugar. Appreciated for its balance of tartness and sweetness.
• Ume vinegar (梅酢): Liquid produced 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 adding to desserts.
• Umeboshi flakes: A dried version cut into small pieces, often mixed with furikake to season rice.
• Umeboshi paste: Concentrated plum purée used as a condiment in sauces, sushi, or noodle dishes.

Umeboshi are fermented Japanese plums preserved in brine, with a sour and salty flavor. They are often eaten with rice or used as a condiment. Here is the traditional process for preparing them at home:

Ingredients:

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

Preparation:

1. Wash and dry the plums carefully. Remove the small stems to prevent 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 leave them to 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. Return them to the brine or store them as they are in an airtight jar.

After several months of maturation, your umeboshi will be ready to enjoy! Their flavor intensifies over time, and they develop richer flavors

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

Ume is primarily grown in Japan’s temperate regions, where winters are mild and summers are humid. Wakayama Prefecture is the most famous for its production, particularly the Kishu region, renowned for its high-quality Nanko plums, used to make umeboshi and umeshu.

Ume orchards can also be found in the prefectures of Mie, Nara, Shizuoka and Gunma, where the climate allows the trees to thrive. Some varieties are also grown at higher elevations, 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 eat raw but are processed into umeboshi, umeshu or syrup. Ume cultivation is deeply rooted in Japanese tradition, and its derivatives are enjoyed throughout the country for their unique flavor and health benefits.

The plum is a staple ingredient in Japanese cuisine, particularly in the form of umeboshi or ume vinegar. Its tangy, salty flavor 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 great classic of Japanese bento boxes.
• Ochazuke: Hot rice topped with green tea or dashi and umeboshi for a tangy, refreshing flavor.
• Ume and shiso makizushi: Sushi rolls filled with ume paste and shiso leaves, a classic combination with a slightly herbal flavor.
• Ume shiso tempura: Tempura-fried shiso leaves filled with ume paste, perfect as a side dish or appetizer.
• Sauces and dressings: Ume vinegar is often used to season salads, pickled 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 light, tangy touch.
• Ume furikake: A seasoning blend made with umeboshi flakes, sesame, and seaweed, sprinkled over rice.