Ume

We say it again and again: the Japanese ‘ume’ plum (pronounced ‘umé’) is not so much a plum as an apricot. The genetic code of this little fruit says so. But that doesn’t matter! What matters is that this plum has one of the most distinctive flavours in Japanese cuisine, on a par with nori seaweed and wasabi. It’s complex, tangy, invigorating and comes in an infinite number of variations… In short, fascinating.

Ume plums are far too sour to be eaten naturally. So the Japanese have invented several ways of preparing them. The most traditional is undoubtedly salting: immersed in salt for several weeks, the plums become tender and powerful in the mouth. They are then called umeboshi and can be eaten in small pieces with rice or used to make sauces, vinegar, mayonnaise, etc. They are, of course, said to be excellent for your health.

The Japanese also use ume plums to make their famous plum wine: umeshu. All you have to do is soak them in neutral alcohol, shochu or sake, sweeten the mixture a little and wait a while. The result is a tangy liqueur, excellent on the rocks or with a highball of sparkling water.