From the zesty zing of pickled onions to the sweet-tart goodness of pickled plums, these alternatives can add flavor and freshness to your meals in unexpected yet totally delicious ways.

Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are blitzed and typically mixed with salt (although sometimes honey replaces ...

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

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. Heat grape ...

Sour Japanese tastes include vinegar, pickled plums and yuzu, a citrus fruit. Sour Japanese foods are often tied to culture and tradition. In one example, we see how, in Okinawa Prefecture ...