Ume plum, often called Japanese plum, is actually closer to the apricot. Very present in the Japanese cuisine, it is distinguished by its tangy and intense taste, recognizable among all. Raw, ume is too acidic to be tasted, but it is transformed into emblematic preparations: in umeboshi, salt-pickled plum, eaten with rice or as a condiment, or in umeshu, a famous Japanese plum alcohol, obtained by maceration with alcohol and sugar.
