Learn about the cultural and historical importance of ume (often translated as Japanese plum or apricot) through a special event held in collaboration with Wakayama Prefecture, Japan’s leading ume producing region.

Long celebrated in classical Japanese art and poetry for their delicate blossoms, ume trees are also cultivated for their fruits which are used to make a variety of food and drinks. These include dried and pickled umeboshi, often enjoyed on top of a bed of white rice or inside an onigiri rice ball, and umeshu, a fruit liqueur.

This event explores the rich heritage of ume in Wakayama, highlighting the prefecture’s distinctive climate and farming methods which have earned it recognition by the United Nations as a Globally Important Agricultural Heritage System.

Following an introduction to the fruit by Wakayama Prefectural Government’s Nosaka Atsushi, attendees have the opportunity to hear from representatives of key ume industries in Wakayama.

Ikuta Tomiya, president of Baijuen Co., Ltd., shares insights from his family’s 100-year legacy of producing umeboshi. Yoshida Tomohiro, representing the long-established Nakano BC Co., Ltd., discusses the company’s dedication to crafting premium umeshu using local Nankō ume from Minabe.

After the talks, guests attending in person in the Hall can enjoy a tasting of samples of umeshu, umeboshi, and other ume-based delicacies (please note that the tasting session is not included in the livestream).

This event is complemented by two separate workshops giving participants the opportunity to try their hand at making their own umeshu.

This event is held as part of the Spotlight on Local Japan Programme which accepts applications from potential collaborators based in Japan to co-create cultural events presenting Japan’s regional diversity at Japan House London.

Please note that guests must be at least 18 years of age to participate in tasting of alcoholic drinks.

Japan House London operates a Challenge 25 policy; guests who look under 25 will be asked to show proof of age.

Japan House London reserves the right to refuse to serve alcohol to guests. Please drink responsibly. Visit drinkaware.co.uk for more information.

Please note that filming and photography may take place at this event. Photos and footage of the event may then be used to promote Japan House London, helping more people to discover what we offer. If you have any concerns, please contact us online or contact a member of the team on site.

The event starts at 13:00 and lasts for around 1 hour 30 minutes.

About the speakers

Ikuta Tomiya

Ikuta Tomiya is president of Baijuen Co., Ltd., a company with over 100 years of experience in umeboshi (pickled ume) production. Baijuen is renowned for creating ‘Katsuo-ume’, a distinctive flavour combining ume with katsuo (bonito), and for popularizing the practice of adding ume to warm shōchū, now a staple in Japanese izakaya (dining bars). Continuing his predecessors’ legacy, Ikuta is dedicated to exploring new flavours. He actively takes on new challenges including cultivating organic ume and producing umeshu, with a focus on delivering exceptional taste and health benefits to customers.

Yoshida Tomohiro

Yoshida Tomohiro joined Nakano BC Co., Ltd. in 2016, a manufacturer of alcoholic drinks including shōchū, sake, and umeshu. Initially starting as a soy sauce maker in 1932, Nakano BC is recognized for its expertise in fermentation. The company began making umeshu 45 years ago and now offers over 30 different varieties. Committed to preserving the natural taste and aroma of ume, Nakano BC ensures that freshly harvested Wakayama ume are soaked on the same day they arrive, with all staff participating. In addition to traditionally crafted umeshu, Nakano BC also focuses on developing innovative varieties incorporating flavours such as yuzu and green tea.

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