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Umeboshi are Japanese salt-pickled ume fruits (Prunus mume) that have been a staple of Japanese cuisine since at least the Heian period (794–1185), prized for their intense sour-salty flavor and antimicrobial properties.
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Jeffrey Alford and Naomi Duguid’s Hot Sour Salty Sweet details the diverse foodways of Southeast Asia’s Mekong River basin. The book offers a comprehensive look at regional cuisines, showcasing how flavors like hot, sour, salty, and sweet are interwoven in everyday dishes. It's valuable for anyone i...
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