inspired by centuries of tradition
The Umé Reserve was born from a love for umeboshi, the tangy, salty pickled plums that have been a cornerstone of Japanese meals for centuries.
Miyuko grew up in Japan surrounded by these iconic plums—packed neatly in childhood bentos by her mother, and served at family gatherings with her grandmother. Over time, however, she noticed umeboshi disappearing from daily life, even in Japan, as modern diets shifted.
Years later in New York City, Miyuko shared umeboshi with Paul, who loved it instantly.
That moment sparked a simple but powerful idea: if someone new to the tradition could fall in love with umeboshi, it deserved a place in kitchens around the world.
Together, they founded The Umé Reserve, dedicated to honoring this heritage food while introducing it in fresh, modern ways.
built on global partnerships
Central to our mission is our partnership with Hamada Farms, located in Ishigami—a historic village with over 400 years of ume cultivation.
The Hamada family uses zero chemical fertilizers, nurturing each fruit naturally and preserving centuries-old techniques.
Every umeboshi we make is a product of this care, balancing traditional craftsmanship with a contemporary approach.
Healthy Heritage fit for today
Beyond their bold flavor, umeboshi are treasured for their restorative qualities. Packed with organic acids, minerals, antioxidants, and fermented compounds, they support digestion, promote resilience, and help maintain balance in the body—making them as nourishing as they are delicious.
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At Umé Reserve, we’re committed to keeping the tradition of umeboshi alive, sharing it not only as a flavorful food but as a connection to culture, craft, and wellness.
Our process
