Ume [梅] is a Japanese name for Prunus mume, a species of Asian plum from the Rosaceae family. The tree is native to East Asia and Southeast Asia and is also known as Chinese plum, Japanese plum, or Japanese apricot.
The plum blossom is commonly seen in paintings and poetic quotes. Additionally, it has a variety of preparation methods such as beverages, alcohol condiments, sauces, and even for traditional medicine. The consumption of the plum in these forms is more common in Japan, China, South Korea, and Vietnam.
The tree that produces the fruit originated in southern China, more specifically along the Yangtze River, and later spread to more places. The flowering of the tree at the end of winter and the beginning of spring is considered a seasonal symbol. It can be found in more remote forests, along stream banks, forested slopes along trails, and mountains. Generally, at altitudes that commonly range from 1,700–3,100 meters and cultivation regions.
The Ume begins to bloom in the middle of winter, usually around January to the end of February in East Asia, and its size can measure from 4 to 10 meters, with highly fragrant flowers in colors that vary between shades of white, pink, and red. The fruit appears in early summer (between June and July).
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Curiosities about Ume
The Japanese plum has the scientific name of prūnus and can be called Ume or Mume. Another alternative name is mei. In Japan, ornamental cultivars of Prunus mume are classified into types: yabai (wild), hibai (red), and bungo (Bungo province). Among the yabai varieties, Nankoume has its fruits used to make umeboshi (Japanese pickled plum).
It is common in Japan and China for the Ume tree to be planted in home gardens, as according to superstitions it signifies good luck and wards off evil spirits. Ume is also beneficial for health as it contains vitamin C, calcium, potassium, dietary fiber, and is low in fat and calories.
From Ume, Umeboshi (fermented plum) and an alcoholic beverage called Umeshu are made. There is also a belief that eating Umeboshi for breakfast will ward off bad luck and misfortunes.
For medicinal purposes, especially in China, it is effective in treating bacteria that cause oral diseases, such as cavities, as well as gastrointestinal problems like gastritis and gastric ulcers.
The Wakayama Prefecture is known in Japan for the quantity and quality of ume and umeboshi. The city of Minabe is the most productive regarding the fruit.
Umeboshi: the salted plum
Umeboshi is a pickled plum with a sour and salty flavor. There are also sweets made from this fruit variation made with honey and served as a side dish with rice, rice cakes, and the pit is not removed.
Umeboshi is round and can be smooth or wrinkled like raisins. The Ume is harvested as soon as it ripens and packed in barrels with 20% salt by weight of the fruit and left for two weeks. The liquid that comes out is sold as umezu or ume vinegar. It is also used for a very common Japanese remedy for cold symptoms along with okayu.
Umeboshi has been used since the samurai era to combat fatigue after battles due to its salt and citric acid content among other factors. It is commonly used to enhance culinary dishes for flavor and presentation. Additionally, it can be served with a drink called shochu and hot water.
In the United States and Australia, the pickled fruit is consumed as a snack. In Japan, eating umeboshi corresponds to the English expression “an apple a day.” Candy stores sometimes have the option of ume karikari, or crunchy pickled ume, and dried umeboshi.
Umeshu: the Japanese plum drink
Umeshu is the drink made from Ume, and for use, the green plum is usually the best option. Sugar and rice alcohol (shochu) are added. The production period occurs in the months of June in Japan.
The drink was consumed as medicine for treating sore throats. However, it has now become a popular alcoholic beverage, and the Japanese used to make it at home.
Recipe
Ingredients
- 1kg of ume;
- Half a kilo of sugar;
- 2 liters of shochu;
- Filtered water;
How to make
Soak the ume in filtered water for eight to twelve hours to remove the bitter taste of the fruit. Then discard the water and wash the plums with running water. Place the green ume in a jar with the sugar (preferably in rock form) with the shochu.
If you choose granulated sugar, it is recommended to shake the jar once a day. If preferred, you can use brown sugar in the kokuto style. The container should be well sealed and left in a dark place for at least six months. However, the ideal waiting time is one year.
The mixture can be made with any alcoholic beverage. However, shochu is the most commonly used and recommended. Umeshu can be consumed with ice cubes, neat, with water (mizuwari), with green tea (ochawari), with hot water (oyuwari), with soda, or tonic.
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