Hi, I'm Juri! 🍱✨ Sharing easy and healthy Japanese recipes — from vegan to pescatarian, traditional to modern, all with step ...

Hi, I'm Juri! 🍱✨ Sharing easy and healthy Japanese recipes — from vegan to pescatarian, traditional to modern, all with step ...

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.

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 ...

Umeboshi are the passion of this woman who's been making them for over half a century.

Just as in fashion within Japan are umeboshi — plums that boast an astringently saline flavor from heavy salting, which slows spoiling and inhibits the growth of mold and bacteria. The pickled ...