Vol.13 – Homemade Ume Plum Syrup with Maple Syrup

Vol.13 – Homemade Ume Plum Syrup with Maple Syrup

This is my way of making ume (plum) syrup. I use firm, unripe green ume. First, I remove the stems from each plum. Then I crack them. To crack them, I use a cutting board. Why do I use a cutting board? Well, if you try with a wooden mallet or a pestle, they’re surprisingly hard to crack. It’s difficult to do it well that way. So I thought, “What would work better?”—and came up with my way of using a cutting board. Any cutting board should work, though if it’s too large, of course it’s not ideal. I recommend a small, easy-to-grip, slightly thick board— that makes it much easier to crack the plums. They pop open perfectly in an instant. You don’t have to overthink it—just go ahead, and it’s done. Once cracked, I pack the ume into a jar, and pour in maple syrup until the fruit is fully covered. I don’t leave this at room temperature—I store it in the fridge. After about a week— or a bit longer—it becomes wonderfully flavorful. I use maple syrup to make my ume syrup, and as for maple syrup, there are different grades. I use the golden grade—it’s the lightest and most transparent. There are darker ones like amber or dark, but you can use whichever you like. Just choose according to your taste. Golden, the lightest grade, has the cleanest flavor, and the darker the syrup, the richer the taste. So pick whatever suits you. In our house, we even enjoy the ume itself—it stays crisp and tasty. You can dilute the syrup with sparkling water or still water— whatever you like. The rainy season is actually a very important time for Japan’s climate. If we lost this season, even things like rice— our essential foods—could suffer. That’s why I’m so grateful for the rainy season. The gentle, steady rain has its own kind of beauty. Although these days we get sudden downpours, which feels a bit abnormal. But we go from the rainy season into the bright summer, and then into autumn— Being able to enjoy all four seasons like this is something truly unique to Japan. To protect and appreciate that, we need to be mindful in our daily lives— preserving food traditions, for instance, and being conscious of how we live. Avoiding excessive energy use, being mindful about transportation and what we eat— and also about how we manage waste. Living each day with care and intention— I believe that’s how we protect the seasons. And that’s the spirit I want to live by.

A Summer Tradition from My Kitchen – Enduring Japan’s Blazing Heat with Ume Syrup

This is how I make homemade ume syrup—using firm, crisp green plums and pure golden maple syrup.

Instead of sugar, I use golden maple syrup to gently coax out the plums’ delicate flavor.
My favorite way to crack the plums? With a cutting board. It’s quick, clean, and requires no special tools.

After soaking the plums in maple syrup and storing them in the fridge for about a week, you’ll have a light, gently sweet syrup with a refreshing tartness.
It’s perfect served with chilled still water or soda water.

During Japan’s rainy season, when the air is heavy and the skies are dim, this quiet sweetness feels like a small act of care—for both body and spirit.
And in the height of summer, the tartness of ume helps revive a tired body and restore energy.

In this video, I also share some thoughts on the importance of Japan’s seasons—and how the small choices we make in our daily lives can help preserve and celebrate them.

Ume Syrup (Japanese Green Plum Syrup)

Ingredients (for an easy-to-make batch):

Fresh green ume plums (firm and unripe): 500g
Maple syrup (golden grade preferred): 400–450ml

Tools:

Sterilized airtight jar
Two cutting boards

Instructions:

1. Wash the ume plums thoroughly, pat them dry, and let them air-dry completely.
Using a toothpick, remove the stem (calyx) from each plum.
2. Place one plum on a cutting board, and gently press it with another cutting board (preferably thick and small) to lightly crack the fruit. Repeat for all plums.
3. Pack the cracked plums tightly into a sterilized jar.
4. Pour maple syrup over the plums until they are completely covered.
5. Seal the jar tightly and store it in the refrigerator.
*After about one week, the syrup will begin to extract the essence and flavor from the plums.