Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are blitzed and typically mixed with salt (although sometimes honey replaces ...

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.

A Tokyo correspondent for The Associated Press is sharing her basic onigiri recipe. It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything — fish ...