I learnt that the first alumni of the university I'm currently attending, planted the ume trees and now they fruit heavily every spring in Taipei. People harvest these plums to make umeshu or plum wine but I make ume miso from it. I get bitten all over by midges for this. I'd do it again every year if I could.
May 2, 2025

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Sep 27, 2024
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Aesthetically and for their richness of flavour. Feels more sophisticated and deeper than many common plums to my part of the world, like yellow or Doris. Their green streaks are a beautiful complement to deep purples and blood reds - their insides are also lovely and bloody often. Tart little skins, they seem to remain more taut and less watery than many and tend to have a cute and satisfying nub at the end; heart shaped and juicy. :)
Mar 20, 2024

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