The history of plum in Japan is quite ancient. It came to Japan in VIII century through Korean peninsula. Vakayama prefecture is very famous with its plums. They blossom from January till April. 350 types of ume are known.

Ume contains 90% of water, fiber and fruit sugar. It possesses bactericidal properties, prevents hangover. It is considered that in Japan plums has to be eaten in processed way.

That's why in the Japanese cuisine plum is widely used as a snack and for cooking healthy dishes.

Umeshu and umeboshi are the most famous dishes made of plum. Umeshu is Japanese plum wine. It is very popular all over the world. Umeshu brings heat, helps at sleeplessness and fever, restores force. Umeboshi are salted or pickled plums. They are very good for cooking nimono. Umeboshi is also used for cooking onigiri (rice ball with a pickled plum inside). During the World War II onigiri were the necessary product for soldiers. Onigiri is still popular in Japan.

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