From stuffing onigiri (rice balls) to being steeped in liquor or pickled for a salty punch, ume (plums) are an ubiquitous part of Japanese cuisine. Much of the fruit can be traced to Wakayama Prefecture, the nation’s undisputed ume capital, and with June 6 marking “Ume no hi” (“Plum Day”), we’re highlighting the tart fruit and some traditions surrounding it. (Mara Budgen, 2023)
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