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Fruit from Japan
Unripe small ume are salted at once after picking, with calcium from egg or shellfish shells dissolved in ume vinegar, so the fruit stays crisp. Kanagawa's agricultural centre uses 18 % salt added in three parts a week apart, and the plums are ready in three to four weeks. It is a salt cure, not a microbial ferment, and the plums are never sun-dried.
| Small unripe ume (koume)2800 g | The stone surface should still be white when a fruit is cut open[kanagawa] |
| Salt500 g | 18 % of the fruit weight[kanagawa] |
| Ume vinegar (umezu)500 ml | For the calcium solution[kanagawa] |
| Egg shells or shellfish shells (such as shijimi clam)50 g | Dissolved in the ume vinegar as the calcium source[kanagawa] |
Total time across the recorded steps: 14 days – 21 days
What changes: Starting material: small, firm, unripe green ume
Use young fruit whose stone surface is still white; ripe fruit softens in storage. Salt them as soon as possible after picking and keep them cool, since warm fruit keeps ripening. Output: firm green plums.
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
Unripe small ume are salted at once after picking, with calcium from egg or shellfish shells dissolved in ume vinegar, so the fruit stays crisp. Kanagawa's agricultural centre uses 18 % salt added in three parts a week apart, and the plums are ready in three to four weeks. It is a salt cure, not a microbial ferment, and the plums are never sun-dried. Made in 5 steps over 14 days – 21 days. The longest step, add the rest of the salt in two parts, takes 14–21 days (Kanagawa Prefectural Agricultural Technology…). Salt is 18 % (Kanagawa Prefectural Agricultural Technology…).
| Main step | 14–21 daysReported[kanagawa] | Add the rest of the salt in two parts |
|---|---|---|
| Salt | 18 %Reported[kanagawa] | Scratch the plums with salt and add the calcium solution |
| Acidity | pH up to 3.5Set[jas1752] | Store cold |
Karikari ume use unripe fruit, salted at once with calcium so the flesh stays crisp. Umeboshi are ripe, salted and sun-dried, and turn soft.
Most of the amygdalin in ume, a cyanogenic glucoside that can release hydrogen cyanide when the fruit is chewed or bruised, is in the seed [ramalingam2024]. Raw green ume are high in these compounds and not fit to eat. Japan's agriculture ministry says pickling as umezuke breaks them down and greatly reduces them, but gives no figure or time for a recipe like this one [maff-loquat]. Do not crack or eat the stones. JAS sets umezuke at pH 3.0 or lower (3.5 for small ume) [jas1752].
Hazards the sources name: Amygdalin in ume, a plant compound that releases hydrogen cyanide, mostly in the seed (a plant toxin, not a microbe).
Every number is labelled with how it is known. How this atlas is made
Akagi Foods (Gunma) is said to have been the first in Japan to sell karikari ume commercially, modelled on farmers' umezuke. Pitted karikari ume, now common in convenience stores, are said to have been developed by Sōkan (Tochigi), inspired by pitted olives [jawiki].
