Ume

梅

A fruit deeply embedded in Japanese food culture, enjoyed processed into umeboshi, umeshu, and syrups. Wakayama Prefecture accounts for about 60% of national production, with Nanko Ume recognized as the finest domestic cultivar. Gunma Prefecture's Shirakaga variety is also well-known. The blossom (ume flower) is also beloved as a symbol of early spring

Taste & Texture

Raw ume has intensely sour and astringent flavor unsuitable for eating fresh. Processing into umeboshi (pickled plum), umeshu (plum wine), or syrup brings out its distinctive aroma and tartness

Season

MONTHLY AVAILABILITY

Jun - Jul

PEAK

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

※ Season is based on domestic field-grown availability

Ume Varieties

Nankō Ume

Nankō Ume is Japan's premier ume cultivar, originating in Minabe Town, Wakayama Prefecture. The fruit is large, thin-skinned and meaty, with a small pit that delivers an exceptional flesh-to-pit ratio — precisely what makes it the top cultivar for premium umeboshi (pickled ume). Certified by the Ministry of Agriculture in 1965 as 'Ume Nōrin No. 1', it dominates Wakayama's ume crop and drives the premium tier of Japan's ume-product market. Outside Japan, Nankō Ume is known primarily through its processed forms: premium umeboshi and umeshu (ume liqueur) carry the name on their labels as a quality signal.

How to Choose

  • The appropriate ripeness varies by intended use.

  • Green, firm unripe ume are ideal for umeshu and syrup.

  • Yellow, fully ripe ume are best for umeboshi.

  • Choose undamaged fruits free from insect damage.

How to Store

  • Store green ume at room temperature and process promptly.

  • Fully ripe ume deteriorate quickly; process immediately after purchase or refrigerate.

  • Soak in water to remove bitterness before processing.

Shelf life Green ume: 3-4 days at room temperature; ripe ume: 1-2 days refrigerated
See shelf life ranking →

Nutrition Facts

per 100g

ENERGY CONTENT

33

KCAL

0.7g

Protein

0.5g

Fat

7.9g

Carbs

2.5g

Fiber

6mg

Vitamin C

240mg

Potassium

0.6mg

Iron

12mg

Calcium

240μg

Beta-carotene

8μg

Folate

Source: Standard Tables of Food Composition in Japan (8th ed.) 2020

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST Aug ¥55/kg
BUSIEST Jun 5,181t
Volume (t)
In season
Price (yen/kg)

Source: MAFF Wholesale Market Survey for Fresh Produce (2023)

Production Ranking

Wakayama70.8%
Gunma6.4%
Fukui2.0%
Yamanashi1.9%
Mie1.7%
Others17.2%
10%+
5%+
2%+
0.1%+
None

Map data: National Land Numerical Information (MLIT Japan)
#
Prefecture
Harvest (t)
Share
1
Wakayama
61,000
70.8%
2
Gunma
5,520
6.4%
3
Fukui
1,730
2.0%
4
Yamanashi
1,650
1.9%
5
Mie
1,460
1.7%

Source: MAFF Crop Statistics / Agricultural Census (2023)

Top 5 Prefecture Harvest Trends (2018-2023)

Wakayama
Gunma
Fukui
Yamanashi
Mie
Explore more produce from Wakayama

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