Umeboshi Day (Umeboshi no Hi)

What Is Umeboshi Day?

July 30 is "Umeboshi Day," established by Higashi Nōen, an umeboshi maker in Minabe, Wakayama Prefecture. It is based on a wordplay where the numbers 7-3-0 can be read to sound like "nan ga saru" ("misfortune goes away") — referring to the belief that eating umeboshi (pickled plums) wards off bad luck.

The Origins of Umeboshi Day

Late July through early August is when plums that have been salted are laid out to dry in the sun in a process called "doyo-boshi" — and it's right around this time that freshly made umeboshi become available.

• Established by: Higashi Nōen of Minabe, Wakayama
• Origin: A wordplay reading 7-3-0 as "nan (7) ga sa (3) ru (0)" — "misfortune goes away"
• Seasonal significance: The time of year when plums undergo "doyo-boshi" sun-drying
• Theme: A day to rediscover the benefits and flavor of umeboshi

Trivia About Umeboshi

• Doyo-boshi: Salted plums are dried in the sun during the summer "doyo" period, which gives umeboshi their distinctive flavor and helps them keep longer.
• First appearance in writing: Umeboshi are said to first appear in documents in the mid-10th century, and a legend tells of Emperor Murakami recovering from illness with umeboshi and kombu tea.
• Why some umeboshi are red: Many red umeboshi get their color from being pickled in plum vinegar with red shiso. Plums kept in their pickling liquid without the summer sun-drying are popularly called "dobu-zuke."
• A perfect match for rice balls: Umeboshi is believed to help preserve rice, and has long been a favorite filling for onigiri.
• Regional specialties: Wakayama Prefecture produces more than half of Japan's ume plums, and the town of Minabe is known as the birthplace of the Nanko-ume, a large variety with thin skin and soft flesh.
• A lucky charm: Umeboshi have long been valued as a preserved food and a good-luck food, as in the old saying "Ume wa sono hi no nan-nogare" — "an umeboshi keeps that day's misfortune away."
• Other plum days: June 6 is "Ume Day" and June 1 is "Plum Extract Day" in Japan.

How to Enjoy This Day

July 30 is a day to explore the many ways to enjoy umeboshi. Beyond onigiri and ochazuke, try using it as a seasoning in cooking too. Chopped umeboshi on chilled tofu or cucumber salad, or plum paste in chicken and pork dishes, makes meals feel lighter in the hot season.