Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are ...

Umeboshi plums are a stellar accompaniment to dishes with white rice, but can also be served wrapped in seaweed. Eating these ...

The kale should still have some bite. Add the umeboshi plums and season with salt, stirring until they make a broth with the water. Transfer to plate and garnish with remaining olive oil ...

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.