The small, high-ceilinged dining room at Beacon has the unmistakable buzz of the restaurant of the moment. The staff is in constant motion, delivering little plates piled with skewers of grilled ...

When I was growing up in Tokyo in the ‘60s, we had bento day at school once a week. This meant Mother had to get up early and fix lunch for her five children. We were proud of her bento, which might ...

I FIRST FELL IN LOVE with the puckery-tart flavor of ume plums at the sushi bar. Frugality led me to it: A vegetarian roll made with salty plum paste and grassy shiso leaves was a very pleasant way to ...

After spotting her post on instagram, we invited Sonoko Sakai, food writer and cooking instructor to join us this week for a discussion on umeboshi. Sonoko grew up in Japan where every June she would ...

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. Heat grapeseed ...

In a hot wok or sauté pan, add 1 tablespoon of olive oil and the black kale and lotus root. Add ¾ cup water to steam and cook over high heat for about 2 minutes, stirring occasionally. The kale should ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard ...

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 ...