Corneilia’s Tahini Umeboshi Plum Dressing Makes about 1 cup. 3 umeboshi plums, minced (remove pit and soak in 2/3’rds cup water below for 5 minutes to remove paste from pit) ...

Fresh, crunchy, and packed with bold flavor—this Enoki Mushroom & Bok Choy Salad gets a unique upgrade with a zesty umeboshi and wasabi dressing! Light yet satisfying, it’s the perfect ...

If you’re having people over and wondering what to make, this is the dish to serve. Umeboshi paste is an unusual ingredient that’s really delicious.

Umeboshi. Break down the word and it means Japanese plum (ume) and dried (boshi), but the flavor is of a salted or pickled plum – salty, sour and sweet. After spotting her post on instagram, we ...

Umeboshi’s mix of salty and sour—like a darker, more mysterious cousin to the popular salty-sweet flavor profile—can make so many dishes more interesting.

Slice each scallop horizontally into three discs and lay the slices out on a plate, making sure they don't overlap. Mix the lime zest and juice together and pour over the scallops. Cover with ...

3 umeboshi (pickled plums, preferably from the Kii peninsula) 2 tablespoons olive oil 1/2 teaspoon balsamic vinegar 1 tablespoon grapeseed oil 3 shiso leaves, thinly shredded.

Continuing on with our tahini theme, today we combine this rich sesame paste with umeboshi. Described as the least sweet fruit, I consider ume a best-kept culinary secret. Tangy, salty, with a ...