Noshi Ume - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

YamagataNoshi Ume

Classification (Large)

Others

Classification (Small)

Japanese sweets

Main ingredients used

Fully ripe ume plum, sugar, starch syrup, agar

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Region of inheritance

Yamagata City, Yamagata Prefecture as a whole

Product overview (special characteristics and types)

Noshi Ume is a traditional Yamagata confectionery made from fully ripe ume plums. It is made by simmering ume plums left to ripen on the tree with sugar, starch syrup, and agar before thinning them out and drying them. With a history dating back to the Edo Period, this confectionery was a popular gift among travelers who visited the Three Mountains of Dewa (Mount Yudono, Mount Haguro, and Mount Gassan) because it is light, thin, and has a long shelf life.
Noshi Ume features a fresh aroma of mellow, ripe ume plums; a unique, springy texture; and an elegant flavor combining acidity with sweetness. Thanks to the unique presentation of the sweet wrapped in bamboo peel and its beautiful, translucent amber color, this Yamagata confectionery is not only served at tea ceremony but is also increasingly used in Japanese and Western cuisines.

History and culture

There are various theories about the origin of Noshi Ume. One is that Kobayashi Gentan, a doctor of the Yamagata clan, learned from a Chinese doctor how to make a restorative using ume plums during his study in Nagasaki and he reproduced it at a pharmacy in Yamagata.
In Yamagata, which was originally a safflower production area, the production of ume plums flourished because people used ume vinegar to extract the safflower color. Easy access to ume plums, the main ingredient of Noshi Ume, also contributed to its creation.
Satoya, which is said to be the originator of Noshi Ume, is a historic business going back over 200 years, founded in 1821 by Sato Matsubei the first. Matsubei the third (the name was passed down through the generations) named a confection using plum flesh "Noshi Ume" during the early Meiji Period. However, since the pharmacy that reproduced the ume restorative, the origin of Noshi Ume, was run by the family of Matsubei the first, it is presumed that they already had a similar product in his time. According to historical records, Noshi Ume was delivered to General Nogi Maresuke at the battlefield during the Russo-Japanese War.
After repeated improvements, the current method was generally introduced around the beginning of the Taisho Period. Today, Matsubei the 8th is developing advanced products, including new processed products such as Noshi Ume no Syrup, which you can add to yogurt and mix with soda.

Production method

The flesh of fully ripe ume is crushed and simmered with sugar, agar, and starch syrup. Then, the result is poured as a thin layer into a glass mold or other container to solidify into a jelly, after which it is cut into rectangular pieces, each of which is wrapped in a bamboo peel.

Conservation and succession efforts

In addition to traditional products, new processed products are being created to fit modern diets and lifestyles. Both new and traditional products are readily available on the Internet and elsewhere.

Main consumption method

As a tea snack, Noshi Ume is eaten as is. Because of its excellent portability and shelf life, it is also a popular gift or snack for breaks while traveling and while playing sports. It is also increasingly used as an ingredient in Japanese and Western dishes, such as by shredding it into strips for Japanese-style salads or putting it on top of cheese to serve as an appetizer, and it can be paired with alcohol.

At-home recipes：Noshi Ume and cucumber salad

Ingredients

Noshi Ume

2 slices

Cucumber

1/2 cucumber

Salt

Small amount

Olive oil

As needed

White roasted sesame seeds

As needed

How to make

Cut the Noshi Ume and cucumber into small pieces.

In a bowl, mix them with salt and olive oil.

Serve in a dish and sprinkle with sesame seeds.