Often referred to as sour plums or Japanese apricots, Umeboshi plums are round, dried, and pickled fruits that have a distinctive sour flavor. These special plums are harvested in the summer season, ...

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

During the Meiji Era (1868-1912), Japan’s Imperial Army and Navy, which seldom saw eye to eye on anything, both decided to adopt umeboshi, highly salted pickled Japanese plums, as a key item of ...

We may receive a commission on purchases made from links. You awaken late and roll out of bed, gazing wistfully out the window at Mount Fuji. You dress quickly, eager to head to a nearby eatery ...

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.

It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything — fish, meat, veggies, even cheese — as long as it fits and tastes good. Feel free to experiment.