From Wikipedia, the free encyclopedia

Ume is also one of the Sami languages

Ume is also the name of a town in Ōita Prefecture, Japan

Ume
Ume blossoms, March
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Rosales Family: Rosaceae Genus: Prunus Subgenus: Prunus Section: Armeniaca Species: P. mume
Binomial name
Prunus mume Siebold & Zucc.

Prunus mume is a species of Asian plum in the family Rosaceae. It is called méi (梅) or méizi (梅子) in Chinese,^[1], ume (kanji: 梅; hiragana: うめ) in Japanese, maesil (hangul: 매실; hanja: 梅實) in Korean, and mai in Vietnamese. The tree originates from China, and was brought to Japan and Korea later. The tree is cultivated for its fruit and flowers. Although normally called a plum, it is actually more closely related to the apricot. Another species commonly referred to as the "Japanese plum" is the sumomo (Prunus salicina).

The tree flowers in late winter, typically late January or February in East Asia, before the leaves appear. Each flower has five petals and is 1–3 cm in diameter. The flowers are typically white, though cultivars may have rose or deep red flowers. The leaves appear shortly after the petals fall. The leaves are oval, with a pointed tip. The fruit ripens in early summer, typically June in East Asia. The ripening of the fruit coincides with Jiangnan's rainy season, meiyu (梅雨), called baiu or tsuyu in Japanese. Each fruit is round with a groove running from the stalk to the tip. The skin is green when unripe, and turns yellow, sometimes with a red blush, as it ripens. The flesh becomes yellow.

Contents 1 Varieties 1.1 China 1.2 Japan 2 Uses 2.1 Culinary use 2.1.1 Juice 2.1.2 Liquor 2.1.3 Pickled and preserved ume 2.1.4 Sauce 2.2 Medicinal use 3 Cultural significance 4 Etymology 5 See also 6 Notes 7 External links

In China, there are over 300 recorded cultivars of mei, which can be broadly divided by colour into white, pink, red, purple, and light green types. Some varieties are especially famed for their ornamental value, including the Dahong mei (大红梅; literally "big red mei"), Taige mei (lit. "pavilion mei"), Zhaoshui mei (lit. "reflecting water mei"), Lü'e mei (lit. "green calyx mei"), Longyou mei (lit. "swimming dragon mei").

In Japan, ornamental ume cultivars are classified into yabai (lit. "wild ume") types, hibai ("red ume") types, and bungo ("Bungo province") type. The bungo trees are also grown for fruit and supposed to be hybrids between ume and apricot. The hibai trees have red heartwood and most of them have red flowers. The yabai trees are also used as grafting stock.

As the mei can usually grow for a long time, ancient mei trees are found throughout China. Huangmei county (lit. "Yellow Mei") in Hubei features a 1600-year-old mei tree from the Jin Dynasty which is still flowering.

Ume juice is extracted by preserving the fruits in sugar. In China, sour plum juice (Chinese: 酸梅汤; pinyin: suānméitāng)^photo is made from smoked ume (Chinese: 乌梅; pinyin: wūméi; literally "dark plum"). It ranges from light pinkish orange to purplish black in color and often has a smoky and slightly salty taste. It is traditionally flavoured with sweet osmanthus flowers, and is enjoyed chilled, usually in summer. The juice produced in Japan and Korea, made from green ume, tastes sweet and tangy, and is considered a refreshing drink, also often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. It is commercially available in glass jars in sweetened, concentrated syrup form; it is reconstituted by stirring a small amount of syrup into a glass of water. The syrup may also be prepared at home by storing one part fresh maesil in a container with one part sugar (but no water).

Ume liquor, also known as "plum wine", is popular in both Japan and Korea, and is also produced in China.^[1] Umeshu (梅酒, sometimes translated as "plum wine") is a Japanese alcoholic drink made by steeping green ume in shōchū (燒酎, clear liquor).^photo It is sweet and smooth. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol. A similar liquor in Korea, called maesil ju (매실주), is marketed under various brand names including Mae Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of ume liquor are available with whole ume fruits contained in the bottle.^photo

In China, ume wine is called mei jiu (梅酒).

In Taiwan, a popular post-World War II innovation on Japanese-style umeshu is the wumeijiu, or Wumei liquor (烏梅酒), which is made by mixing Prunus mume liquor (梅酒 méijǐu), Prunus salicina liquor (李酒 lǐjǐu), and Oolong tea liquor.^[2]

Umeboshi (梅干), or pickled ume, are a Japanese specialty. Flavoured with salt and purple shiso (perilla) leaves, they are red in color and quite salty and sour, and therefore eaten sparingly. Umeboshi are generally eaten with rice as part of a bento, although they may also be used in makizushi. Makizushi made with ume may be made with either umeboshi or umeboshi paste, often in conjunction with green shiso leaves. A by-product of umeboshi production is umeboshi vinegar, a salty, sour condiment. In Chinese cuisine, ume that are pickled with vinegar and salt are called suān méizi (酸梅子), and have a similar intensely sour and salty flavor as umeboshi.

Huamei (Chinese: 話梅; pinyin: huàméi; literally "talk plum"), or Chinese preserved plum, refers to any of a large number of Chinese foods involving plums pickled in sugar, salt, and herbs such as licorice.^photo There are two general varieties: a dried variety, and a wet (pickled) variety. However, flavours and methods of preparation differ widely by region. Huamei are usually consumed as a snack.

In Vietnam, a very similar variety of pickled ume is called xí muội.^photo

A thick, sweet Chinese sauce called mei jiang (梅醬) or meizi jiang (梅子醬), usually translated as "plum sauce,"^photo is also made from ume, along with other ingredients such as sugar, vinegar, salt, ginger, chili, and garlic. Similar to duck sauce, it is used as a condiment for various Chinese dishes, including poultry dishes and egg rolls.

In traditional Chinese medicine, the smoked fruits, called wumei (烏梅), is used for medicinal purposes. They are generally black in color and are believed to be effective against parasites, as well as in stopping ulcers and promoting a strong digestive system and heart.

Ume flowers have been well loved and celebrated in both China and Japan. In China, they are most commonly used as decoration during the Chinese New Year. The blossoms are common subjects in Chinese art and are among the most beloved Chinese flowers. Unlike the Japanese, however, the Chinese see the blossoms as more of a symbol for winter rather than a harbinger of spring. It is precisely for this reason that the blossoms are so beloved, because they bloom most vibrantly amidst the winter snow while all other flowers have long since succumbed to the cold and died. Thus, they are seen as an example of resilience and perseverance in the face of adversity, and thus has also been used as a metaphor to symbolize revolutionary struggle. Because they blossom in winter, the ume, the pine, and the bamboo together have been called the "Three Friends of the Cold" (歲寒三友).

Apart from that, the blossom is one of the "Four Junzi Flowers" (四君子) in China (the others being orchid, chrysanthemum, and bamboo) and symbolized nobleness. These are also the four flowers that appear on mahjong tile sets, where ume is usually simply translated as "plum" in English.

The blossom has long been a floral symbol of the ancient Chinese city of Nanjing. In 1964, the Executive Yuan of the Republic of China (which has retreated to Taiwan since 1949) adopted the five-petaled plum blossom ("prunus mei") as the national flower of the Republic of China.^[3]. It also serves as the logo of China Airlines, the national carrier of the Republic of China. The flower features prominently on currency and other national symbols. In mainland China, the flower also features on currency and other important symbols.

Ume blossoms are often mentioned in Japanese poetry as a symbol of spring. When used in haiku or renga, they are a kigo or season word for early spring. The blossoms are associated with the Japanese Bush Warbler, and they are depicted together as one of the twelve suits on hanafuda (Japanese playing cards). During the Nara period (8th century), the blossom of the ume tree was preferred over the sakura (cherry) blossom, which became popular after the Heian period (794-1185).

In North America, the fruit and tree are generally known by the Japanese name, ume. The scientific name (Prunus mume) preserves an older, alternative Japanese pronunciation—possibly the original—of "mme" (んめ), which was written "mume" (むめ) as there was no special kana for a lone nasal at that time. These Japanese terms derive, as does the Korean name maesil (매실), from the Middle Chinese pronunciation of the character 梅, which is thought to have been muəi.^[4]

• Japanese cuisine
• Prunus salicina
• Umeboshi
• Umeshu
• Plum wine
• Fruit vinegar

Prunus mume in flower

1. ^ The term méizi (梅子) refers to the fruit itself.
2. ^ Taiwan Tabacco and Liquor Corporation - Department of Liquor 烏梅酒
3. ^ Government Information Office, Republic of China - National Flower
4. ^ Yamaguchi, Y., ed.: "Kurashi no kotoba: Gogen Jiten", page 103. Kodansha, 1998

• Photo of a package of Korean maesil cha (maesil tea)