PURPOSE: To obtain the title UME (Japanese plum) of high preservability with use of fungicides harmless to human bodies by preparing specific microorganism- removing solution and microbicidal solution to remove microorganisms from the plums and pickling tools, then pickling the them as the microbicidal solution and salt are sprinkled.

CONSTITUTION: (A) (i)8W12wt.% of sucrose fatty acid ester, (ii)18W22wt.% of ethanol and 68W72wt.% of water are mixed and the solution is diluted with water 200-fold to prepare the microorganism-removing solution. Raw plum fruits are dipped in the solution for 3W6 hours, while the pickling barrels, lids and weight stones are dipped in the solution for over 3 hours, rinsed with water and drained. On the other hand, (C) (i)45W55wt.% of ethanol, (ii)45W55 wt.% of sodium hypochlorite are mixed and diluted with water 200-fold to prepare a microbicidal solution. Then, the barrel is filled with the plums B, as (D) 2W5wt.%, based on the component B, of salt and 4W6wt.% of component C are sprayed, to prepare the pickled UME.