In China, country of origin of Ume, the fruits of the Japanese apricot have been used for over 2000 years and were highly estimated for its health supporting effects. The fruits were mainly used against parasites, abscesses and to support the digestive system and the heart.

Through the influence of Buddhism the knowledge about the cultivation of the Ume tree spread early to Japan and Korea (maesil), where written accounts dating from the 10th century already mentioned the use of Umeboshi plums. Japanese samurai warriors used the fruit among other reasons to promote recovery from fatigue.

Today Umeboshi (japanese ume = plum, boshi <– hoshi <– hosu = dry), pickled in salt and red Shiso-leaves, are an important part of Japanese cuisine. The ripe fruits are red, round, with a sour taste and are mainly used as ingredients for rice balls or as a side dish. Surprisingly pickled Ume never go bad, you could even it those, pickled more then 100 years ago.

Over the centuries methods of producing Ume concentrate (bai-niku ekisu) for reason of storing and preservation were developed and in the Japan of the 1920´s Ume concentrate was even officially distributed to soldiers and sailors to prevent dysentery and motion sickness.

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