Ayako Iino grew up in Nagoya, Japan, the largest city in the Chūbu region. Like many kids, she watched her mom make umeboshi, a traditional salt-cured plum pickle (and alkalizing dietary staple that’s ...

I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the sushi bar. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to ...

All you need for pink, salty and puckery umeboshi (Japanese pickled plums) are plums and fine sea salt. (Betty Hallock) I’ve been addicted to umeboshi (Japanese pickled plums) since I was a kid who ...

After spotting her post on instagram, we invited Sonoko Sakai, food writer and cooking instructor to join us this week for a discussion on umeboshi. Sonoko grew up in Japan where every June she would ...

Continuing on with our tahini theme, today we combine this rich sesame paste with umeboshi. Described as the least sweet fruit, I consider ume a best-kept culinary secret. Tangy, salty, with a deep ...

Tiny fish, tart plums and coconut syrup. Ready for a taste of 2016? Since we’re all a little tired of hearing about bacon, Brussels sprouts and cauliflower steaks, let’s look forward to some of the ...

Umeboshi are salted pickled Japanese plums that can usually be found atop a bed of white rice, or tucked away in the middle of an onigiri rice ball. Despite their mouth puckering-ly sour taste, ...

August 3, 2021 Add as a preferred source on Google Add as a preferred source on Google I am usually a whipped cream purist. Heavy cream doesn’t need to be flavored, as it already has a flavor—the ...

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