Farmers in Odawara City, Kanagawa Prefecture, began harvesting green plums on May 19 [1].
The harvest is critical for the production of local specialties, specifically plum wine and umeboshi, which are pickled plums central to Japanese cuisine. The region has maintained a tradition of plum cultivation since the Sengoku period [2].
Agricultural officials and farmers said the plums being picked currently measure approximately four cm in diameter [1]. This size is ideal for the processing requirements of traditional preserves and alcoholic beverages.
Despite facing recent weather setbacks, officials said a normal yield is expected for this season [2]. The stability of the crop ensures that local producers can meet the demand for these seasonal goods without significant price spikes or shortages.
Odawara's long history with the fruit dates back centuries, making the city a primary hub for these specific varieties. The timing of the harvest is carefully managed to ensure the fruit is picked at the peak of its utility for fermentation and pickling [2].
“The region has maintained a tradition of plum cultivation since the Sengoku period.”
The successful start of the harvest in Odawara underscores the resilience of traditional agricultural practices against volatile weather patterns. Because the city has cultivated these plums since the Sengoku era, the consistency of the yield supports both the local economy and the preservation of cultural culinary traditions in Kanagawa Prefecture.
