In an instant, your lips pucker. You have tasted the rising sun, and it bit back. Umeboshi is a staple Japanese condiment that's rather enigmatic outside of Japan. It's a pickled plum, except that ...

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.

Which brings me to my current hyperfixation: umeboshi paste. Umeboshi paste is made from pickled Japanese plums that are ...

You could use fridge fillers like cheese and bacon or experiment with Japanese flavours like kombu and umeboshi, as chef Shuko Oda does in her recipe.