“Umeboshi”: The Health Secrets of Japan’s Sourest Fruity Treat

Shōkibai’s best-known product. A package of 10 plums in the Kiwami series sells for ¥2,700. (Photo courtesy of Shōkibai)

Suzuki (right) with ume farmer Kubo Ryūji. The two say they must take on new challenges to boost the value of the area’s plums.

(Clockwise from top left): Minabe town hall; the ume department, plastered with posters promoting the fruit; in 2014, the town passed a local by-law promoting serving rice balls with umeboshi.

Nankō-ume, the pride of Wakayama, from Kubo’s orchard. The name comes from a local school that helped develop the new strain.

Shira-boshi plums have a high sodium content, but many locals say these salty ume are the best of all.

Many foreigners who find an umeboshi unpalatable on its own say they do not mind the flavor when served with rice, either in a rice ball or in a green tea and rice chazuke, as shown here. (Photo courtesy of Shōkibai)

(Clockwise from top): Ume can be used to add a unique flavor to many kinds of dishes; ume served with cheese and truffles; packages of smoked ume purée.

A plum grower, one of Shōkibai’s contract cultivators, shows off a basket of Nankō- ume.