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 paste is made from pickled Japanese plums that are blitzed ... I began experiencing the Baader-Meinhof phenomenon: I ...

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

We may receive a commission on purchases made from links. You awaken late and roll out of bed, gazing wistfully out the window at Mount Fuji. You dress quickly, eager to head to a nearby eatery ...