Umeboshi is a pickled version of "ume," a fruit indigenous to East Asia that botanically belongs to the apricot-bearing tree species (Prunus mume). While it isn't incorrect to refer to them as ...

Umeboshi, a traditional Japanese pickled plum, has been cherished in Japan for centuries. Its intense sour and salty flavor ...

Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

Umeboshi are the passion of this woman who's been making them for over half a century.