If you’re having people over and wondering what to make, this is the dish to serve. Umeboshi paste (a Japanese preserve/seasoning made from a kind of plum) is an unusual ingredient that’s really ...

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 cling ...

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 ...

Wild rice, not a true rice but a nutty-flavoured grass, replaces traditional white rice for a healthful kick. The ideal pick-me-up for when you need a boost of vitamins and protein. Credit: Sharyn ...

Last year, Mara King did an internship with the Rocky Mountain Farmers Union and ended up taking on a plum assignment. Mara King, who with Willow King (no relation), owns Ozuké, which makes fermented ...