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 enjoyed raw. The Japanese have therefore found several ways to prepare them. The most traditional is probably pickling: soaked in salt for several weeks, the plums become tender and powerful in flavor. They are called umeboshi and they can then be eaten in small pieces as a side with rice or used to make sauces, vinegars, mayonnaises... They are said to be excellent for health, of course.

The Japanese also use ume plums to make their famous plum wine: umeshu. Just immerse them in neutral alcohol, shochu, or sake, sweeten it a bit, and wait for a while. Result: a tangy liqueur, excellent on ice or topped with a splash of sparkling water like a highball.