Fukui plum

Fukui plum introduction

Fukui plum cultivation has a long history, and it is said that it originated in Wakasa Town (formerly Mikata Town Irazumi) during the Tenpo era (1830-1844) in the Edo period. Plum cultivation became established in earnest around Meiji 15, and when referring to regions where it became popular, it was called “Nishida plum” and became popular. There are varieties of Fukui plums such as benisashi (benisashi), kensaki (kensaki), shinheidayu (shinheidayu), and fukudayu (fukudayu). ■Characteristics of red sashes As the name suggests, the sunny part of “red sashimi” becomes red when the fruit is ripe. It is suitable for plum wine and pickled plums, and pickled plums in particular are characterized by their thick, chubby texture. ■Characteristics of the tip of the sword The name “sword tip” came from the fact that the tip of the fruit is slightly sharp. Since they become large balls at an early stage, they are shipped by cutting off the top of Fukui plums. Suitable for plum wine and plum syrup. ■Characteristics of Shinpei Tayu The variety was registered at the prefectural horticultural testing center in Showa 61. It was named “Shinpeidayu” after the name of the “Heidayu” plum that has been handed down since the Edo period. Although it is a slightly late maturing variety, the yield is extremely high, and the quality of umeboshi is excellent. ■Characteristics of Fukudayu It is a new breed created by crossing “Shinpei Tayu” and “Orihime.” The variety was registered at the prefectural horticultural testing center in 2005. The fruits are slightly small, but they are early maturing and the yield is extremely high. It is suitable for plum wine and pickled plums, and is expected as a new face for Fukui plums.

福井梅の紹介動画

Other information

• NameFukui plum
• Area Fukui
• Kind of food Local cuisine

Fukui Other recommended dishes

Local cuisinerelated dishes