I first learned about umeboshi paste—the Japanese condiment made of pureed, fermented ume fruit—from my all-time favorite cookbook, The Cranks Bible by Nadine Abensur. She includes the paste in ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard ...

Umeboshi are traditional fermented Japanese pickles made from under-ripe ume—the fruit of Prunus mume, a Japanese apricot. Fermented in a syrupy brine, the firm, raw ume are transformed into soft and ...

After spotting her post on instagram, we invited Sonoko Sakai, food writer and cooking instructor to join us this week for a discussion on umeboshi. Sonoko grew up in Japan where every June she would ...

Ayako Iino grew up in Nagoya, Japan, the largest city in the Chūbu region. Like many kids, she watched her mom make umeboshi, a traditional salt-cured plum pickle (and alkalizing dietary staple that’s ...

Umeboshi: A Rising International Star? Suzuki Takafumi, managing director of umeboshi producer the Shōkibai Company, recalls with chagrin his firm’s overseas debut: “The first time we took part in an ...

The small, high-ceilinged dining room at Beacon has the unmistakable buzz of the restaurant of the moment. The staff is in constant motion, delivering little plates piled with skewers of grilled ...

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 grapeseed ...

I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the sushi bar. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to ...

I have a sushi restaurant to thank for my best hangover remedy. Years ago, a waitress suggested I order, in addition to burdock kinpira and avocado nori, ume shiso nori. The delicate rolls looked like ...

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