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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; many 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 daysSet[maff-wakayama][maff-imadoki] | Keep in the umezu |
|---|---|---|
| Salt | 20 %Set[maff-wakayama][maff-imadoki] | Salt the ume and weigh them down |
| Acidity | pH up to 3Set[jas1752] | Store |
| 1 kg | Ripe yellow ume[maff-wakayama] |
| 200 g | Coarse salt · 20 % of the fruit weight[maff-wakayama][maff-imadoki] |
| As needed | Shōchū (35 % alcohol or more) or vinegar · To wipe the bags or container clean[maff-wakayama] |
| 1 kg | Weight · The same weight as the fruit[maff-wakayama] |
| About 10 % of the fruit weight, optional | Red shiso leaves, salted and squeezed[maff-shikinbai] |
| Starter | none (a salt cure; microbes play little part) |
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
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.). Green ume contain cyanogenic compounds; MAFF says processing them into umeboshi breaks these down.
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.
