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.

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

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 ...