Ume (梅), the Japanese plum, is a springtime favorite. Ume trees bloom in early spring, sometimes even before cherry blossoms (sakura), typically between late February and March, adding a burst of color as the weather warms. Its sour fruit is used to make umeboshi (pickled plums) and can also be turned into a flavorful sauce for yellowtail. By mixing ume with soy sauce, sake, and a hint of sugar, the sauce perfectly balances the rich, fatty flavors of yellowtail with a delightful blend of sourness and umami.
