Most often, umeboshi is served alongside other foods, such as a flavoring on top of sticky white rice. Umeboshi is also sometimes used to add a salty, tart flavor to green tea-steeped ochazuke soup.

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 ...

You could use fridge fillers like cheese and bacon or experiment with Japanese flavours like kombu and umeboshi, as chef Shuko Oda does in her recipe. When it comes to Japanese food, presentation ...