"I first encountered umeboshi paste on a trip to Tokyo ten years ago, transforming my relationship with pickled flavors and igniting a culinary obsession with these tart plums."
"My craving for the tart, pickled plums has yet to waver—a decade later, I keep umeboshi paste in my fridge and find new ways to incorporate it into my cooking."
[
Collection
]
[
|
...
]