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Ume Boshi

$15.00

DESCRIPTION

Ayako Iino of Yumé Boshi learned to make umeboshi, or pickled plums, when she moved to a village in Chiba Prefecture many years ago. After 13 years in California, the Berkeley-based cook located the right plums in the California Central Valley and is making umeboshi again, with sea salt and red shiso leaves. Iino suggests putting umeboshi on a bowl of hot steamed rice as a condiment.

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