I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the sushi bar. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to ...

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 ...

After spotting her post on instagram, we invited Sonoko Sakai, food writer and cooking instructor to join us this week for a discussion on umeboshi. Sonoko grew up in Japan where every June she would ...

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 ...

TOKYO (AP) — Onigiri is a ball of rice with something inside, similar to how two slices of bread with something in between makes a sandwich. In the same way that just about every American has made and ...

In a hot wok or sauté pan, add 1 tablespoon of olive oil and the black kale and lotus root. Add ¾ cup water to steam and cook over high heat for about 2 minutes, stirring occasionally. The kale should ...

Sonoko Sakai is a food writer, author and cooking instructor based in Los Angeles. She grew up in Kamakura, Tokyo, where every June she made umeboshi (pickled plums) with her grandmother. Umeboshi is ...

Tiny fish, tart plums and coconut syrup. Ready for a taste of 2016? Since we’re all a little tired of hearing about bacon, Brussels sprouts and cauliflower steaks, let’s look forward to some of the ...