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My dad, Takatoshi, used to make onigiri whenever we would go camping or on a bushwalk. He would make two kinds - umeboshi (Japanese sour plum) and miso tuna. He taught me how to make onigiri with my ...

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 grapeseed ...

1. Bring a saucepan of salted water to a boil to blanch the peas. Blanch the peas for a minute to bring out the color (do this while the rice is cooking for the onigiri). Drain the peas and set aside.

The combination of cucumber and umeboshi in this quick and easy pickle is simply wonderful. Yoko Nakazawa says it’s the perfect pickled dish to enjoy on a hot summer’s day with the delightful flavour ...

The chefs of Otowasan Kannonji Temple teach us two ways to enjoy umeboshi pickles. The first is to make ume paste by grinding the pickles and mixing with sugar and mirin, before adding ubayuri lily ...

Ayako Iino grew up in Nagoya, Japan, the largest city in the Chūbu region. Like many kids, she watched her mom make umeboshi, a traditional salt-cured plum pickle (and alkalizing dietary staple that’s ...

It is not surprising that Japan is home to some of the longest-living people in the world. Many everyday foods in Japan are super healthy, and the cuisine is based on natural, nutritious ingredients.

When I was growing up in Tokyo in the ‘60s, we had bento day at school once a week. This meant Mother had to get up early and fix lunch for her five children. We were proud of her bento, which might ...