You can also find umeboshi in dishes around Los Angeles. In his review of Kinjiro in Little Tokyo, Jonathan Gold writes, “it is hard to imagine a better end to a meal here than the simplest ochazuke, ...

But in a bowl with hot grassy tea and an umeboshi, a quarter-size pickled plum cured with red shiso leaf, it was something both more exciting and more soothing. This simple ochazuke is what my ...

My favorite version of this so far? Ochazuke. Translated as “soaked in tea,” at its most basic, ochazuke is a dish of leftover rice warmed in hot green tea. “Ochazuke was always the last ...

Dress up a bold brie: Finely chop umeboshi and serve atop creamy cheese at room temperature Give noodles a nice kick: Boil some udon noodles, reserving cooking water. Sauté chopped umeboshi with ...

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 ...

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 ...