There are two reasons to make umeboshi, the sour pickled plums that mellow out the longer you keep them. There’s the plums themselves, but you’ll also be rewarded with umeshu, a salty ...

Umeboshi. Break down the word and it means Japanese plum (ume) and dried (boshi), but the flavor is of a salted or pickled plum – salty, sour and sweet. After spotting her post on instagram, we ...

The delicate rolls looked like cherry blossoms with their pink and green centers of tart umeboshi plum paste and minty shiso leafs. When she served them, she mentioned that the umeboshi plum was ...

The characteristic tanginess of umeboshi is the product of extreme saltiness combined with the natural sourness of the plum. Many people enjoy sour flavors on their own, but some find the ...

All you need for pink, salty and puckery umeboshi (Japanese pickled plums) are plums and fine sea salt. (Betty Hallock) I’ve been addicted to umeboshi (Japanese pickled plums) since I was a kid ...

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 ...

today we combine this rich sesame paste with umeboshi. Described as the least sweet fruit, I consider ume a best-kept culinary secret. Tangy, salty, with a deep fruit essence, this pickled plum ...

Umeboshi paste, made from pureed, fermented Japanese ume plums, can transform food – and your body. The paste, which can be included in a variety of dishes, has been used since ancient times as ...

For many people in Japan though, the traditional way is best - and simply starting the day with a pickled plum is the answer to good health and wellbeing. "Umeboshi is the Far Eastern equivalent ...

He would make two kinds - umeboshi (Japanese sour plum) and miso tuna. He taught me how to make onigiri with my hands and a bowl instead of using onigiri moulds. I often burn myself on the hot ...

I’ve been addicted to umeboshi (Japanese pickled plums) since I was a kid who didn’t like much else, but I never thought to make my own until the pandemic-instigated lockdown. By the time I ...