Umeboshi plums are a stellar accompaniment to dishes with white rice, but can also be served wrapped in seaweed. Eating these ...

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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.

Umeboshi are the passion of this woman who's been making them for over half a century.