Umeboshi paste is also fantastic tossed with pasta; I like to incorporate a teaspoon in a cod roe butter sauce, occasionally adding yuzu juice and some chiffonade-cut shiso to brighten the richnes ...

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.

Cut the firmer meat into thin strips to make 2 cups of noodles, reserving softer meat for the green curry sauce. In a blender, purée the umeboshi, olive oil, miso, brown rice vinegar, ginger ...