About Ume
Ume is a small, fragrant Japanese fruit—often called a Japanese plum—known for its intensely tart flavor. Because fresh ume is naturally very sour, it has long been preserved with salt. This traditional preparation is called umezuke; when the fruit is later sun-dried, it becomes umeboshi.
Ume has been part of Japanese life for well over a thousand years. Introduced from China and embraced in Japan by the Nara period, it was originally valued as much for its practical and restorative qualities as for its flavor. Salt-preserved ume accompanied rice as a natural preservative, while other preparations were traditionally enjoyed to awaken the appetite, support digestion, and restore the body during periods of heat, illness, or fatigue.
Naturally rich in citric and other organic acids, ume also contains antioxidant plant compounds known as polyphenols. Together, these compounds may help support the body’s natural defenses, healthy digestion, and everyday energy metabolism. For generations, ume has been turned to as a small but powerful food for immunity, recovery, and renewed vitality.
A little goes a long way—bringing brightness, depth, and centuries of Japanese wisdom to the everyday table.
Ume Butter Rice
Makes 2 servings
Ingredients
- ½ handmade umezuke, pitted
- 1 teaspoon salted butter, softened
- ½ teaspoon maple syrup
- About 2 cups warm cooked rice
- Salt, to taste (optional)
Serving idea
Serve warm alongside your favorite dishes, or shape the rice into onigiri.
Instructions
- Remove the pit from the umezuke and mash it finely with a fork.
- In a small dish, combine the mashed umezuke, softened butter, and maple syrup.
- Add the ume butter mixture to the warm rice. Gently fold with a rice paddle or spoon until evenly distributed.
- Taste and add a small pinch of salt if needed.
Creamy Ume Dip
Makes 1 cup
Ingredients
- ½ cup Greek yogurt or unsweetened vegan yogurt
- 1 handmade umezuke, pitted
- 2 teaspoons maple syrup
- 1 teaspoon extra-virgin olive oil
- ¼ teaspoon garlic powder
- Black pepper, to taste
- Salt, to taste (optional)
Serving idea
Serve with vegetable sticks, tortilla chips and salsa, roasted potatoes, spring rolls, French fries, or nuggets.
Instructions
- Combine all the ingredients and blend with an immersion blender for about 20 seconds, until creamy and smooth.
- If you do not have a blender, mash the umezuke very finely with a fork, then whisk everything together in a small bowl.
Ume Teriyaki Sauce
Makes ½ cup
Ingredients
- 4 tablespoons soy sauce
- 4 tablespoons maple syrup
- 1 handmade umezuke, pitted
- ½ teaspoon garlic powder
- ½ teaspoon grated fresh ginger
Serving idea
Use as a marinade or glaze for chicken, white fish, tofu, or roasted vegetables. It can also be spooned over steamed chicken, rice bowls, or noodles.
No blender? Mash the umezuke very finely with a fork, then whisk it together with the remaining ingredients before simmering.
Instructions
- Remove the pit from the umezuke and place it in a blender with the soy sauce, maple syrup, garlic powder, and grated ginger.
- Blend for about 20 seconds, until the ume is finely incorporated and the sauce is smooth.
- Pour the mixture into a small saucepan and bring it to a gentle simmer over medium-low heat.
- Cook for 3–5 minutes, stirring occasionally, until the flavors are combined and the sauce has slightly thickened.
- Remove from the heat and allow the sauce to cool. It will continue to thicken slightly as it cools.
Ume Avocado Toast
Serves 2
Ingredients
- 2 slices sourdough or whole-grain bread
- ½ ripe avocado
- 1 handmade umezuke, pitted
- 1 teaspoon extra-virgin olive oil, plus more for finishing
- Black pepper, to taste
- Salt, to taste (optional)
- 1 teaspoon hemp seeds
Note
Umezuke adds plenty of brightness and savory flavor, so taste the avocado mixture before adding salt.
Instructions
- Toast the bread until lightly crisp.
- Scoop the avocado into a bowl. Add the pitted umezuke and mash them together with a fork.
- Mix in the olive oil and black pepper.
- Spread the mixture evenly over the toast.
- Finish with the hemp seeds, an additional drizzle of olive oil, and salt if needed.
Ume Ginger Hydration Drink
Makes approximately 17 fl oz / 500 ml
Ingredients
- 1 handmade umezuke, pitted
- 2 cups / 500 milliliters water or coconut water
- 1 tablespoon honey, or maple syrup for a vegan version
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh ginger juice
Serving idea
Serve chilled or over ice. Stir before drinking if the ume settles.
Instructions
- Combine all the ingredients in a blender.
- Blend for about 20 seconds, until fully combined.
- If you prefer a completely smooth drink, strain it through a fine-mesh sieve before serving.
Ume Dijon Dressing
Ingredients
- 2 handmade umezuke, pitted
- 1 teaspoon soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons maple syrup
- 4 tablespoons extra-virgin olive oil
- ¼ teaspoon black pepper
Serving idea
Serve with tender greens, cucumber, radish, roasted vegetables, grain bowls, or cold noodles.
Instructions
- Combine all the ingredients and blend with an immersion blender for about 20 seconds, until smooth and emulsified.
- Taste and add a splash of water if you prefer a lighter consistency.
Ume Ginger Sesame Dressing
Ingredients
- 2 handmade umezuke, pitted
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 4 tablespoons toasted sesame oil
- 2 tablespoons maple syrup
- ¼ small onion, approximately 50 grams, roughly chopped
- 1 teaspoon grated fresh ginger
- 1 tablespoon water
Serving idea
Serve with crisp salads, tofu bowls, steamed vegetables, shredded cabbage, or soba noodles.
Instructions
- Combine all the ingredients and blend with an immersion blender for about 20 seconds, until smooth and creamy.
- Taste and add another teaspoon of water if needed to achieve your preferred consistency.
