Ume Journal
Stories from growing regions, the global ume boom, and seasonal crafts.
Culture & History
From blossom viewing in early spring to green-ume infusions, salting ripe ume and sun-drying after the rainy season — a year of plum work, following the calendar of Japan's leading growing region.
Recipe
On the rocks, with soda, with hot water or in cooking — plus the basic home recipe and the Japanese liquor-tax rules to know before you make your own.
Column
Plain salted, shiso or seasoned umeboshi differ in salt as much as in taste. Using official food-composition data and growing-region facts, here is how to choose the right one.