Umeboshi, known as Japanese plums, are not only a culinary delight but also a treasure trove of health benefits. If you are a ...

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 ...

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.

A barrel for pickled plums, or "umeboshi," is seen at the Earth Mart pavilion at Expo 2025 Osaka, Kansai, on March 18, 2025. (Mainichi/ Maiko Umeda) A plum pickling event is planned at the ...

Just as in fashion within Japan are umeboshi — plums that boast an astringently saline flavor from heavy salting, which slows spoiling and inhibits the growth of mold and bacteria. The pickled ...

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.