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

In Japan, the word for sourness is suppai. Since ancient times, people in Japan have preserved foods through fermentation.

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 ...

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 ...

Umeboshi (Japanese pickled plums) are also sometimes used as an ochazuke topping. Pouring hot tea over rice is great with fresh rice, but is also a clever and delicious way to turn day-old rice ...

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 ...