# Umeboshi (pickled plums) ｜ Our Regional Cuisines

**Cuisine Name**: Umeboshi (pickled plums)

**Region**: Our Regional Cuisines

## Main Lore Areas
Minabe Town, Tanabe City

## Main Ingredients Used
Plums

## History, Origin, and Related Events
During the Edo period, barren land that could not be used for rice cultivation was exempt from payment of annual tribute. The Tanabe fief of the Kishu domain covered plenty of barren land, and the farmers were burdened by heavy annual tribute payments. To alleviate the farmers’ hardship, Naotsugu Ando, the lord of the Tanabe domain, turned his attention to the yabu-ume plum, which grew wild in the barren land, and encouraged the farmers to cultivate it. This is believed to be the beginning of large-scale plum cultivation in Wakayama Prefecture. In addition to the mild climate, the region was surrounded by small hills and received ample sunlight, making it suitable for plum cultivation, and as a result plum cultivation took hold in the southern part of the prefecture. The high-quality umeboshi produced in this region came to be known as “Tanabe plums”, and were highly praised, even in Edo.After the Meiji period, the demand for umeboshi increased as they were used for military rations during the Sino-Japanese and Russo-Japanese wars as well as World War II, leading to an increase in production. In addition, the demand for umeboshi also increased due to cholera and dysentery outbreaks during the period spanning 1877-1887.The large, thick-fleshed nanko-ume plum was selected and registered as a variety in 1965 after many years of searching for a superior strain. Every year from the end of January to the end of February, plum blossoms bloom in plum groves, with “a million petals in a single glance, with a fragrance that spreads for ten li”.

## Opportunities and Times of Eating Habits
Every year, many households make their own umeboshi in their own way. In the past, it was also customary to dry plums during the summer. The dried plums to be eaten that year would then be pickled in plum vinegar, with the rest stored as emergency rations in the event of a disaster.

## How to Eat
Umeboshi can be eaten as is or on top of white rice, and it can also be added when boiling bluefish to get rid of the fishy smell.

## Efforts for Preservation and Succession
Due to postwar food shortages, plum trees were cut down and replaced with sweet potatoes and other crops, leading to a decline in plum cultivation. However, postwar reconstruction efforts have resulted in plum production recovering. Currently, Wakayama Prefecture accounts for approximately 60% of the nation's plum production, with Minabe Town and Tanabe City accounting for about 80% of the prefecture's total production.

## Ingredients
- Yellow (ripe) plums: 1kg
- Coarse salt: 200g
- Plastic food storage bags: 2
- Shochu or vinegar: To taste
- Weight: 1kg (same weight as plums)

## Recipe
1. 1. Rinse the plums in cold water and drain well.
2. 2. Disinfect the inside of the food storage bags with shochu (35° C or higher) or vinegar.(Use thick food storage bags from reputable manufacturers to prevent leakages)
3. 3. Mix the salt and plums in the food storage bags. Remove air from the bag once the salt and plums are evenly mixed. Tightly seal the mouth of the bags.
4. 4. Place one of the bags on top of the other and lay them flat on a plate so that the weight of the bag on top is evenly distributed. Place a weight on top of the bag on top.（A plate is used to guard against the risk of leakage）
5. 5. The plum vinegar will rise to the top after 2-3 days. Remove the weight. If air comes out of the bags, quickly remove the air. Tightly seal the mouth of the bags.
6. 6. The pickling process is complete after roughly one month. (The plums can be left as is) Dry the plums in the sun for 3-4 days during a spell of good weather. Make sure to expose the plums evenly to the sun.

## Provider Information
provider : Recipe provided by: Wakayama Prefecture Agricultural Cooperative Union

![Image](Not found)