A New Fragrant Dessert Born from the “Kernel Inside the Ume Pit”
“Minna no Umenin Dofu 365” is an almond tofu–style dessert created by the French restaurant Caravansarai in Tanabe City. It focuses on the “nin” (kernel) found inside ume pits—an ingredient that is usually discarded.
Each pit is carefully cracked open by hand to extract the kernel, which carries an elegant, floral aroma similar to almond. Neither umeboshi nor traditional almond tofu, this dessert introduces a new expression of Wakayama’s rich ume culture.
A Silky Texture Guided by French Culinary Techniques
To fully bring out the aroma, careful attention is given to ingredient selection and formulation. Milk sourced from Kushimoto in Wakayama is used, and the balance of agar is precisely adjusted to achieve a smooth, melt-in-the-mouth texture with stability.
The chef’s refined sensibility shapes a recipe that gently embraces the unique fragrance of ume kernels, leaving a delicate and elegant finish. It can also be enjoyed with fruit sauces made from Wakayama-grown produce.
A Sustainable Dessert Rooted in Community and Care
Beyond its flavor, this product emphasizes environmental responsibility. The safety of the ume kernel has been established under the guidance of public health authorities and university experts, with analysis confirming levels well within safety standards.
Shells produced during processing are composted along with restaurant food waste and returned to agriculture. In addition, the labor-intensive task of cracking the pits is entrusted to employment-support NPOs, creating a cycle that connects the local community.
A new kind of ume dessert—designed to be enjoyed every day, all year round.
