‘Ume’ cultivation in Wakayama prefecture begun in the Edo period, around 1620.
Since ancient times, ‘Ume’ have been regarded as a healthy and traditional food with many variations of preparation such as ‘Ume-boshi’ (pickled Japanese plum) which enjoys a special place in Japanese culture.
Another favourite dish is ‘Ume-boshi’. These are eaten with rice or inside rice balls, and can also be made into a paste which is used as an ingredient in cooking.
A single ‘ume-boshi’ on white rice is sometimes called a ‘Hi-no-maru bento’ after the Japanese flag.
Other traditional recipes are ‘Ume-shu (liquor)’, juice, jam and paste all of which are extremely popular throughout the country.