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Through the Kitchen Window
In a quiet Tokyo residential neighborhood is where you'll find the home of Norimatsu Sachiko. Open the door, and you're enveloped by the refreshing aroma of <i>ume</i> plums. Sachiko has dedicated much of her life to making <i>umeboshi</i> pickled plums, a traditional Japanese food. She even calls herself "Granny <i>umeboshi</i>." Her <i>umeboshi</i> are large, very sour and quite invigorating. Come visit her kitchen, and explore what has motivated her to keep making <i>umeboshi</i> for more than half a century.
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In a quiet Tokyo residential neighborhood is where you'll find the home of Norimatsu Sachiko. Open the door, and you're enveloped by the refreshing aroma of <i>ume</i> plums. Sachiko has dedicated much of her life to making <i>umeboshi</i> pickled plums, a traditional Japanese food. She even calls herself "Granny <i>umeboshi</i>." Her <i>umeboshi</i> are large, very sour and quite invigorating. Come visit her kitchen, and explore what has motivated her to keep making <i>umeboshi</i> for more than half a century.