神奈川県·特産品
Odawara Umeboshi (Pickled Plums)
Plums that have soaked up plenty of sunlight are pickled with only salt and then sun-dried. Taking a single bite, a sharp acidity and saltiness spread through your mouth, making it the perfect accompaniment to rice. Odawara's umeboshi is a preserved food that has continued since the Warring States period. The history of plum cultivation in Odawara is said to originate from the Hojo clan, a powerful warlord of the Sengoku period, who recognized the health benefits of pickled plums and encouraged their cultivation. Varieties such as Juro-ume and Shiro-kaga have been grown, centered around the Soga Plum Grove, which is counted among the three largest plum groves in the Kanto region. The 'Shiroboshi' method—pickling with only salt and plums without adding perilla leaves—is an ancient local technique that highlights the natural flavor of the plum. A single plum is indispensable for rice balls and lunch boxes. 'Soga no Umeboshi' is a pride of Odawara, even recognized as a '100-Year Food'.
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