
This month's Japan Times article is about umeboshi, the sour-salty pickled fruit (usually called a pickled plum, though it's actually more related to an apricot) that's practically a national symbol.
I've written quite a lot about umeboshi on these pages before of course, including how to make your own if you can get a hold of the fresh ume fruit, following my mother's instructions.
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japanese preserves and pickles summer washoku writing elsewhere japan times