Japanese Umeboshi: A National Tradition

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 often used as a filling in rice balls, as a flavor enhancement for meats, fish and vegetables, and as a pairing with green tea.

Sonoko teaches Japanese cooking classes around LA, including her popular soba workshops.