A Japanese Summer tradition Umeboshi (Salt pickled plums) making

2020.8.14

AugustplumJoetsu CityplumShozenji Kobo

A traditional way to beat the summer heat!

Reporting old-fashioned Japanese summer traditions.

During the day when the sun shines through, the sun-dried plums（umeboshi) are dried at the Shozenji Kobo in Joetsu City, Niigata Prefecture.

Every year at the Shozenji Kobo, people make umeboshi with plums and perilla (a Japanese herb) from the local Shozenji, and Nadachi Ward.  After pickling the plums, it is essential to dry them in the summer sunshine for a few days.

Takako Saikyo, who works at the Shozenji Kobo, said, “If you dry the plums for a few days in the hot weather, the texture and color will be good and delicious.”

This year, 800kg of plums will be sun-dried in four batches by the end of August.  After that, they are returned to the tub containing the pickle sauce, and after one month, the umeboshi is ready.

From November, general sales will start at the Shozenji Kobo and Arurunbatake.