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 ...

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 ...

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 ...

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 ...

Ochazuke, literally "steeped in tea", is typically served at the end of meal or a night out, but it can also make for a quick and light Japanese breakfast. The dish can be traced back to the Heian ...