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 in ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard ...

How to make an affordable and amazing donburri to wow the competition. Chaliapin Steak Don and other elements property of ...

Umeboshi are traditional fermented Japanese pickles made from under-ripe ume—the fruit of Prunus mume, a Japanese apricot. Fermented in a syrupy brine, the firm, raw ume are transformed into soft and ...

After spotting her post on instagram, we invited Sonoko Sakai, food writer and cooking instructor to join us this week for a discussion on umeboshi. Sonoko grew up in Japan where every June she would ...

It is not surprising that Japan is home to some of the longest-living people in the world. Many everyday foods in Japan are super healthy, and the cuisine is based on natural, nutritious ingredients.

I am usually a whipped cream purist. Heavy cream doesn’t need to be flavored, as it already has a flavor—the flavor of cream. I rarely sweeten heavy cream before whipping, especially if it’s destined ...

I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the sushi bar. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to ...

Although the common misconception that vegans only eat dull vegetables and quinoa is far from true, one ingredient has the power to bring vegan cooking to the next level. Umeboshi paste, made from ...

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 part in an ...

Stay on top of what’s happening in the Bay Area with essential Bay Area news stories, sent to your inbox every weekday. Bay Area-raised host Ericka Cruz Guevarra brings you context and analysis to ...