"Ume is grown in a traditional orchard setting of evenly spaced trees in rows to best utilize the sunlight." Only ripe ume is used for umeboshi. Unripe green ume are more suited to turning into ...

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.

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