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Ume 梅うめ, often translated as Japanese plum, is a small, sour fruit that holds a revered place in Japanese culture and cuisine. Despite its name, ume is more closely related to apricots than plums. Its versatility and rich history make it an essential part of Japan’s culinary and medicinal traditions. The city of Odawara is one of the most famous producers of this wonderful fruit and celebrated at the Ume Festival in February.
Ume is a stone fruit that typically ripens in early summer. The fruit is small, green to yellow when mature, and intensely sour and astringent when raw, making it unsuitable for fresh consumption. Ume trees blossom in late winter to early spring, their fragrant white and pink flowers symbolizing renewal and hope. The Shimosoga area in Odawara is a place to see views of ume blossoms with Mt. Fuji in the background. The blossoms, known as ume no hana, are celebrated in Japanese art, poetry, and seasonal festivals.
Umeboshi are pickled ume fruits that are salted and fermented, often with red shiso leaves, which give them a vibrant reddish-purple hue. These pickles are intensely sour, salty, and packed with umami, making them a unique addition to Japanese cuisine. The name “umeboshi” translates to “dried plum,” though the preparation process involves both pickling and drying.