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 ...

It is not surprising that Japan is home to some of the longest-living people in the world. Many everyday foods in Japan are super healthy, and the cuisine is based on natural, nutritious ingredients.

Umeboshi (梅干し) is a staple in Japanese cuisine and is made using a very careful process. First, the ume plum is pickled in salt, which draws out the juices creating a tangy ume vinegar. Red shiso ...