Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are ...

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.

During the Meiji Era (1868-1912), Japan’s Imperial Army and Navy, which seldom saw eye to eye on anything, both decided to adopt umeboshi, highly salted pickled Japanese plums, as a key item of ...

She settled on the cheapest rice ball, with an umeboshi pickled plum as filling, for 100 yen. The woman is not alone as a survey revealed about 30 percent of workers have skipped their lunch ...