The nice thing about umeboshi is that you really have to be patient, and just allow the process to happen. Some years, it goes awry and mold forms and you have to toss the whole thing.

NE PLUM ULTRA Keep salty-sour umeboshi on hand to punch up dishes and drinks. Photo: F. Martin Ramin/ The Wall Street Journal I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the ...

The tart plums can also be found dried, powdered and even in pill form (for medicinal purposes) at Japanese supermarkets. If you can take a Japanese friend with you to translate the labeling, Sonoko ...

Betty Hallock has been addicted to umeboshi (Japanese pickled plums) since she was a finicky kid, but she never thought to make her own until we were in the middle of a pandemic-instigated lockdown.

If a dish had umeboshi in it, I would order it. I bought bags of dried umeboshi plums to take home, greedily sucking on them during the flight back stateside.

But, to really reap the benefits of these plums, don’t wait until morning. After your big night out, before you fall into bed, drink plenty of water, then pop an umeboshi plum into your mouth.

Continuing on with our tahini theme, 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 ...

Highly salted pickled plums, or umeboshi, have been a beloved part of the Japanese diet for centuries, prized for their preservative qualities and health benefits as well as their distinctive ...

3 umeboshi plums, minced (remove pit and soak in 2/3’rds cup water below for 5 minutes to remove paste from pit) ¼ cup tahini 2 tablespoons finely minced onion ...