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A Tradition of Healthy Japanese Food

CAREFUL CRAFTSMANSHIP OF TRADITIONAL AND NEW PRODUCTS FOR MORE THAN 120 YEARS

Ume (sour Japanese plum) have been a part of Japanese culture for more than 1300 years.

In 1897, in Tanabe, Wakayama Prefecture, in southern Japan, Nakata Gengiro founded our company. Now Japan’s leading ume producer, we offer a full lineup of umeboshi (salted pickled ume) and umeshu (ume liqueur, sometimes called plum wine). Let us introduce you to the samurais’ superfood and an essential part of washoku, or Japanese cuisine.

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We are reaching the end of ume harvest season here in Kishu. The beginning and end of the harvest both came early this year, and farmers and producers are all concerned about the situation over the next few years.

Changing the subject, most of the c

The #ume #harvest is ongoing now. Farmers and buyers gather for the #auction at Tanabe's central market early every morning
The highest quality #umeboshi are made from very ripe and perishable ume that would not survive the trip to market. Farmers w

In southern Wakayama, Japan, the ume harvest is underway. The Gojiro variety, which is harvested green and used in umeshu, is picked first in the middle and end of May. Then Nanko, which accounts for the majority of the harvest, is picked from about

#Fruit update! First picture is the Nanko variety of ume, which is commonly accepted as the premier variety of ume, and which makes up the majority of the annual harvest here in southern #Wakayama. Nanko is characterized by thick and soft flesh, soft

Wakayama Prefecture is the center of Japan's ume production, and home to the #KumanoKodo, a UNESCO World Heritage registered network of ancient pilgrimage routes. Emperors and their retinues, and later commoner pilgrims, traveled these trails 1300 ye

Umeshu (sometimes called plum wine) is a traditional Japanese liqueur made by macerating ume (prunus mume), a rare fruit related to the plum and apricot that’s rich in citric acid, in alcohol and sugar. Many competitors produce liqueur that is

The Nanko #ume fruit continues to grow as the surrounding mountainsides turn to a deep springtime green, punctuated by azaleas and lilies. Nanko are characterized by orange and red coloring and a rich fruity taste, so they're excellent for #umeshu #l

Last year on May 13, 2019, business leaders from the #ume industry and local politicians celebrated the 1600th anniversary of Tanabe, Wakayama’s Tokei #Shrine, and 400th anniversary of the object of Togan Shrine inside. The Togan Shrine was bui

#Recipe!
#Ume and shiso chicken meatballs  There’s a world of magic in the #shiso leaf. It adds its unique #aroma and flavor to whatever’s prepared with it, and in the case of red shiso it can add a brilliant #color as well.

The gr

Fruit and #flower update! The #sakura cherry blossoms are popping out and happy #honeybees are buzzing all around.
The Nanko #ume fruit continues to grow in the gradually warming springtime. Nanko are characterized by orange and red coloring and a r

The world is still full of beauty! We have 80 mature #sakura #cherry trees in full bloom on our campus. Just like everyone, we're looking forward to whatever's on the other side of this crisis and welcoming people to #visitWakayama!

#NakataFoods #Ja

The #ume fruit has budded and is growing! Regular rain is essential for good growth.
#NakataFoods #umeboshi #umeshu #terroir #liquor #liqueur  #fruit #food #washoku #Japan #Wakayama #zen #local #craft #cultural #nature  #worldheritage #vis

#Recipe! #Exotic foods add exciting flavors and new dimensions to your dishes. The challenge is often discovering use cases that make them easy to apply to a wide variety of menu items. Here's an easy recipe with a fun kick! It's toast, so everyone w

The sourness of #umeboshi is a refreshing part of this #pasta dish, which can be eaten hot or cold. If you can't find whitebait (called chirimen or jako in #japanese), try topping with some #parmesan cheese, herb salt, crumbled pita chips, or shredde

#Cocktail #recipe!

Local barkeep and mixologist Itaru Okamoto from Bar Oct @itaruokamotooct created this stunning #signature cocktail. It features syrup made from yamamomo, AKA Bayberry, which ripens at around the same time as ume during the rainy s

During #ume harvest season in June, we purchase, grade, sort, wash, and salt tons of raw ume. While pickling for about a month they release and then soak in their juice, which is called #umezu or ume vinegar although it is not a vinegar.

When the so