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Fruit from Yamanashi, Japan
Small green Koshu ume are soaked overnight, rubbed with 10 % salt and weighted over a bag of crushed egg shell, whose calcium keeps them crunchy. When the white ume vinegar has risen, salted red shiso, rice vinegar and shōchū go in, and the plums are kept in the umezu in the refrigerator. It is a salt cure, not a microbial ferment, and the plums are never sun-dried.
| Koshu koume, green2 kg (about 600 plums) | [maff-koshu] |
| Salt200 g | 10 % of the plum weight[maff-koshu] |
| Egg shells, washed, dried and crushed in a gauze bag15 | Natural calcium that keeps the plums crunchy[maff-koshu] |
| Red shiso4–5 bunches (400 g trimmed) | [maff-koshu] |
| Salt for the shiso40 g | 10 % of the shiso weight[maff-koshu] |
| Rice vinegar100 ml | [maff-koshu] |
| Shōchū (35 %)80 ml | [maff-koshu] |
Total time across the recorded steps: 30 days
What changes: The small green plums soak overnight in plenty of water to lose their harshness
Soaking draws out the harshness (aku); the plums are then wiped dry.
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
Small green Koshu ume are soaked overnight, rubbed with 10 % salt and weighted over a bag of crushed egg shell, whose calcium keeps them crunchy. When the white ume vinegar has risen, salted red shiso, rice vinegar and shōchū go in, and the plums are kept in the umezu in the refrigerator. It is a salt cure, not a microbial ferment, and the plums are never sun-dried. Made in 5 steps over 30 days. The longest step, keep in the umezu in the refrigerator, takes 30 days (MAFF うちの郷土料理 (Our Regional Cuisines)). Salt is 10 % (MAFF うちの郷土料理 (Our Regional Cuisines)).
| Main step | 30 daysReported[maff-koshu] | Keep in the umezu in the refrigerator |
|---|---|---|
| Salt | 10 %Reported[maff-koshu] | Rub with salt until greener |
| Acidity | pH up to 3.5Set[jas1752] | Keep in the umezu in the refrigerator |
Koshu koume-zuke are never sun-dried; they are stored in the ume vinegar (dobu-zuke). Egg shell in the bottom of the tub gives the calcium that keeps them crunchy.
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 of small ume at pH 3.5 or lower [jas1752].
Every number is labelled with how it is known. How this atlas is made
Koshu small ume were recorded as a Yamanashi speciality in the late Edo period, and ume growing spread as silk farming declined. Yamanashi is said still to produce the most small ume in Japan, and the dish is one of the 47 "special Yamanashi foods" [maff-koshu].
