The Japanese word for plum, "ume" in Japanese, describes a specific kind of fruit that is a member of the Prunus mume family. Despite its closer relationship to apricots, the fruit is commonly referred regarded as a plum.

The tree is known as Prunus mume in scientific circles. A little, spherical fruit with a somewhat flattened profile is the Japanese plum.

Its smooth skin can be any shade of green, yellow, or red, depending on the species. Due to its powerful flavor, the fruit is never eaten fresh, and it is famous for its tart and sour taste.

Making umeboshi, a type of pickled plums, is a popular application of Japanese plums. Umeboshi are a classic Japanese condiment with a tangy and salty flavor.

Common uses for these pickled plums include topping off rice dishes, stuffing rice balls (onigiri), or enhancing the flavor of other foods. Japanese plums are utilized to produce umeboshi, ume vinegar, ume syrup, and ume wine.

Japan also places a high emphasis on plum blossoms, which are utilized to create traditional beverages like plum blossom tea (umeshu). Ornamental value is another reason Japanese plum trees are grown; they bring beauty to landscapes in the spring with their lovely pink or white blossoms.

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