Ume Boshi



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.

You May Also Like