Its aroma and acid flavor, often described as fruity as peach and as sweet-sour as apricot.

Most health-concious people know "washoku"(japanese cuisine) is worth adapting to their diet partly because of lower calories, lower oil content and higher intake of fish and vegetables. And partly because you can find more "superfoods". Tofu, edamame, green tea, daikon radish and seaweeds are now widely considered as superfoods. And recently,another traditional Japanese ingredient has joined the group: ume or umeboshi.

Ume is a kind of plum originated in China and has long been familiar with Japanese, especially cured one. Umeboshi was a remedy for samurai warriors in medieval time. Its citric acid helps fighting fatigue, curing hangovers and promoting digestion. Also it contains iron, thiamin, potassium and riboflavin which help functioning the immune system.

Recipe of umeboshi varies among regions or even among households, but everyone tries to find one ripened on the trees with firm skin. If the skin is not enough firm, it would tear in the pickling process.

Fukui prefectuire, located between Kyoto and Kanazawa is a hidden treasure in Japan, rich in every imaginable goody; fish, rice, sake, crab and soba. "Ougon no Ume"(Golden Ume) is one of them. And it is ripened to gold on the trees and has firm skin so that you can make beautiful umeboshi even for the first time.

For sweet tooth, try Ougon no Ume jam. Its aroma and acid flavor, often described as fruity as peach and as sweet-sour as apricot are not lost when cooked. Flavorful and healthful ume jam and sauce go with yogurt and cheese as well as condiment for any washoku dish.