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 ...

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 ...

When Japanese writer Tsutomu Mizukami (1919–2004) was 9, he entered a Zen temple in Kyoto as a “kozo”—a novice monk who had taken the first step into a monastic life but was not yet fully ordained.

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 ...

The small, high-ceilinged dining room at Beacon has the unmistakable buzz of the restaurant of the moment. The staff is in constant motion, delivering little plates piled with skewers of grilled ...

I have a sushi restaurant to thank for my best hangover remedy. Years ago, a waitress suggested I order, in addition to burdock kinpira and avocado nori, ume shiso nori. The delicate rolls looked like ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. August 3, 2021 Add as a preferred source on ...

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 ...

Global Umeboshi Market · GlobeNewswire Inc. Dublin, July 05, 2024 (GLOBE NEWSWIRE) -- The "Umeboshi - Global Strategic Business Report" report has been added to ResearchAndMarkets.com's offering. The ...

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 ...

Ayako Iino grew up in Nagoya, Japan, the largest city in the Chūbu region. Like many kids, she watched her mom make umeboshi, a traditional salt-cured plum pickle (and alkalizing dietary staple that’s ...