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Fruit from Japan
Ripe ume are packed with 20 % salt under a weight until their own sour juice, umezu, covers them. After about a month they are sun-dried for three or four days in high summer; some are coloured red with salted red shiso.
| Ripe yellow ume1 kg | [maff-wakayama] |
| Coarse salt200 g | 20 % of the fruit weight[maff-wakayama][maff-imadoki] |
| Shōchū (35 % alcohol or more) or vinegarAs needed | To wipe the bags or container clean[maff-wakayama] |
| Weight1 kg | The same weight as the fruit[maff-wakayama] |
| Commercial pre-rubbed red shiso (momi-shiso)250 g per 1 kg of ume, optional | [maff-shokuiku] |
Total time across the recorded steps: 2.2 months
What changes: Starting material: ripe yellow ume, washed and wiped dry
Remove the stem ends with a toothpick and dry the fruit well; wet or dirty fruit grows mould. Output: clean, dry fruit.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ripe ume are packed with 20 % salt under a weight until their own sour juice, umezu, covers them. After about a month they are sun-dried for three or four days in high summer; some are coloured red with salted red shiso. Made in 6 steps over 2.2 months. The longest step, keep in the umezu, takes 30 days (MAFF (Ministry of Agriculture). Salt is 20 % (MAFF (Ministry of Agriculture).
| Main step | 30 daysReported[maff-wakayama][maff-imadoki] | Keep in the umezu |
|---|---|---|
| Salt | 20 %Reported[maff-wakayama][maff-imadoki] | Salt the ume and weigh them down |
| Acidity | pH up to 3Set[jas1752] | Store |
Umeboshi is a salt cure more than a fermentation; the salt and the fruit's own acid keep it. It is dried in the sun after salting; umezuke is not dried, and karikari ume are unripe and crunchy.
Keep the salt at 20 %; MAFF warns that cutting it can make the batch fail, and the salt is what lets umeboshi keep. Japan's JAS standard requires umezuke and umeboshi to be pH 3.0 or lower. Wash and dry the fruit and the container well, since wet or dirty fruit grows mould. Film-forming yeasts can eat the acids, raise the pH and soften the fruit (Onda et al.). Raw green ume contain cyanide compounds and MAFF says not to eat them. It says these compounds are reported to break down as the fruit is processed and aged into umeboshi.
Every number is labelled with how it is known. How this atlas is made
In the Edo period the Tanabe domain of Kishu had much poor land. Its chief retainer, Andō Naotsugu, encouraged farmers to grow the wild 'yabu-ume' there, and Tanabe ume came to be praised in Edo. Demand rose with wartime rations and the cholera and dysentery outbreaks of the 1880s. The large Nankō ume was registered in 1965, and Wakayama now grows about 60 % of Japan's ume.
