Kanro ume (Japanese plums in sweet syrup)
Kanro-ume (甘露梅) is a classic Japanese delicacy in which ume plums (a fruit related to the apricot) are slowly preserved in a sweet syrup made from sugar and ume juice. The word kanro literally means “sweet dew,” referring to the glossy, syrupy coating that characterises the fruit.
The plums are traditionally harvested in early summer, when the fruit is still firm, aromatic, and tart. They are then pitted (or preserved with the pit), gently cooked, and confit until they develop their signature soft, sticky texture.
Kanro-ume is mainly produced in eastern Japan, particularly in prefectures such as Wakayama, known as Japan’s premier ume-growing region.
Flavour profile
Kanro-ume has a distinctive sweet–sour flavour balance typical of ume. The natural brightness and acidity of the fruit remain, while the sweet syrup adds depth and a subtle caramel-like roundness. The texture is soft, juicy, and slightly chewy, with a recognisable fruity aroma that feels both refreshing and warming.
Usage
Kanro-ume can be enjoyed in various ways:
- Straight from the package as a sweet snack or traditional treat
- As a dessert component, for example with ice cream, yogurt, custards, or panna cotta
- Paired with Japanese tea (especially sencha or hojicha) as a refined sweet bite
- In cocktails or mocktails, where the syrup and fruit add extra depth
- Finely chopped as a flavour accent in salads, rice dishes, or on cheese boards
Storage
Store the ume in a cool, dry place away from direct sunlight. After opening, close the packaging tightly or transfer the plums to an airtight container. Ideally, refrigerate after opening and consume within a few weeks for the best flavour and texture.
