Umeboshi is a pickled version of "ume," a fruit indigenous to East Asia that botanically belongs to the apricot-bearing tree species (Prunus mume). While it isn't incorrect to refer to them as ...

In an instant, your lips pucker. You have tasted the rising sun, and it bit back. Umeboshi is a staple Japanese condiment that's rather enigmatic outside of Japan. It's a pickled plum, except that ...

Umeboshi, a traditional Japanese pickled plum, has been cherished in Japan for centuries. Its intense sour and salty flavor ...

The second is to simmer the umeboshi with iri-zake to bring out the umami flavor, before topping it off with vinegar. These simple yet delicious seasonal dishes make for refreshing summer treats.

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.

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