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 ...

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 ...

Whisk together umeboshi paste, vinegar, sugar, sesame oil, ginger, and mirin in a small bowl until blended and smooth; set aside. Make the salad Pour vegetable oil to a depth of 1 1/2 inches in a ...

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 ...