Umeboshi, a traditional Japanese pickled plum, has been cherished in Japan for centuries. Its intense sour and salty flavor ...

The wait is over: chef Marc Spitzer, of Manhattan’s famed BondSt restaurant, has opened his long-awaited Long Island venture, ...

In Japan, the word for sourness is suppai. Since ancient times, people in Japan have preserved foods through fermentation.

The words “fusion food” can cause alarm, but dishes at Bansho are thoughtful and accomplished enough to quell any ensuing panic. Take the salmon tartare, a jaunty but luxurious handheld snack. The ...

Serve with soy-vinegar sauce. Shape steamed rice into triangles or balls. Fill with pickled plum, tuna mayo, or salmon. Wrap with a sheet of nori for extra flavor. Serve silken tofu cold, topped with ...

The salad, tossed in a yuzu sour plum sauce ... wakame and pickled daikon, topped with ikura and tobiko. The ingredients are framed by pink Japanese fish floss, then tossed with truffle oil ...

This unique tea is derived from Japanese pickled plums called umeboshi. This herbal infusion of pulm into teas is cherished for its immune-boosting properties. Sobacha is a unique form of herbal tea ...

For the opening of her new store in Los Angeles, the florist Ren MacDonald-Balasia filled the space with food and flowers ...

T he Japanese retailer Muji introduced its first U.S. food market through its new venue in New York City, where residents experience the brand's minimalist design aesthetic with f ...