This pickled, salted plum introduces a vibrant burst to the rich tapestry of Japanese flavors, with its distinctive sour taste complementing the cuisine's fresh, nutrient-rich, and low-fat natural ...

Umeboshi are the passion of this woman who's been making them for over half a century.

The result is umeboshi – an intensely sour and salty pickled plum that is in a wide variety of traditional Japanese dishes. A small amount added to a dish (typically rice dishes) brings ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...