- Best for
- 🍙 Umeboshi
- Fruit size
- Slightly small (oval)
- Season
- Mid to late June
- Main regions
- Odawara City, Kanagawa Prefecture
Characteristics
Selected from local seedlings in Ashigarakami District by the Horticulture Division of the Kanagawa Prefectural Agricultural Experiment Station, this variety was named by the Odawara City Ume Research Association in 1960 (Showa 35). It is characterized by an especially early blooming period, small oval fruit, and thin skin. The fruit turns yellow when ripe.
Recommended Uses
- Umeboshi: Due to its thick and soft flesh, it is considered the finest variety for making umeboshi. In Odawara, traditional "shira-zuke" umeboshi is made using only salt and ume.
*Note: This variety has thin skin and is prone to damage.
See this year’s fresh ume prices →
Last updated: