Ume: Encyclopedia - Ume

Ume

Ume (梅) is the Japanese name for a species of Asian plum (Prunus mume, Rosaceae). The tree originates from China (where it is called méi (梅)), but has also grown in Japan and Korea (where it is called maesil) since ancient times. The tree is cultivated for its fruits and flowers. Although normally called a plum, it is actually more closely related to the apricot. Another species commonly referred to as the "Japanese plum" is the sumomo.

In Japan it is said that there are about 300 cultivars of ume. They are classified into "wild plum" type, "crimson flowered" type and bungo type. The best fruit comes from the bungo trees; the crimson flowered trees are grown mainly for decoration. Wild plum trees are used as grafting stock.

The tree flowers in late winter, typically late January or February in Japan, before the leaves appear. Each flower has five petals and is 1-3 cm in diameter. The flowers are typically white, though cultivars may have rose or deep red flowers. The leaves appear shortly after the petals fall. The leaves are oval, with a pointed tip. The fruit ripens in early summer, typically June in Japan. The ripening of the fruit coincides with Jiangnan's rainy season, meiyu (梅雨). Each fruit is round with a groove running from the stalk to the tip. The skin is green when unripe, and turns yellow, sometimes with a red blush, as it ripens. The flesh becomes yellow.

Ume - Uses

Ume - Culinary use

Ume juice is extracted by preserving the fruits in sugar. It tastes sweet and acidic, and is a refreshing drink, often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. Umeshu (梅酒, also called plum wine) is a Japanese alcoholic drink made by steeping green ume in shochu (clear liquor). It is sweet and smooth. The taste and aroma of ume-shu can appeal to even those people who normally dislike alcohol. A similar product, called maesilju, mae hwa su, or mae chui soon, is produced in Korea.

Umeboshi 梅干) are pickled ume. Flavoured with salt and purple shiso (perilla) leaves, they are red in color and quite salty and sour, and therefore eaten sparingly. Umeboshi are generally eaten with rice as part of a bento.

Ume - Medicinal use

The fruit, as used in traditional Chinese medicine, is called wu mei. It is believed to be effective against parasites, as well as in stopping ulcers and promoting a strong digestive system and heart.

Ume - Cultural significance

Ume flowers are often mentioned in Japanese poetry as a symbol of spring. When used in haiku, or renga, they are a kigo or season word for early spring. The blossoms are asscociated with the Japanese Bush Warbler, and they are depicted together as one of the twelve suits on hanafuda (Japanese playing cards).

During the Nara period (8th century), the blossom of the ume tree was preferred over the sakura (cherry) blossom, which became popular after the Heian period (794-1185). The tree was also well loved and celebrated in China, where it is most commonly used as decoration during the Chinese New Year.

Ume - Etymology

The scientific name (Prunus mume) preserves an older, alternative Japanese pronunciation - possibly the original - of "mme" (んめ), which was written "mume" (むめ) as there was no special kana for a lone nasal at that time. These Japanese terms derive, as does the Korean name maesil (매실), from the Chinese term for the plant, which is méi (梅).

See also

• Japanese cuisine
• Sumomo
• Umeboshi

Prunus mume in flower

Fruit of Prunus mume

Categories: Rosaceae | Japanese ingredients

Adapted from the Wikipedia article "Ume", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki