The process of making umeboshi, salted pickled plums, which is a specialty of Odawara, Kanagawa Prefecture, is currently at its peak.
Nagomi-en garden, an umeboshi producer in Sogabessho district in the city, has about 100 plum trees in a 50-acre field. Since the end of the rainy season, the staff has sequentially exposed about six tons of plums to direct sunlight. After being dried in the sun for three days, the salted plums become mild and keep for a long time, according to the producer.
"They're going to be delicious because the weather has been stable since the rainy season ended this year," Kazumi Kawakubo at Nagomi-en said.
The umeboshi plums will be preserved until the beginning of next year before shipment, according to Nagomi-en.
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