Umemaru Pizza -

Have you tried umeboshi on pizza? Or are you firmly in the “keep fruit away from my dough” camp? Drop a comment below—I want to hear your hot takes. Disclaimer: This recipe is highly addictive. Side effects may include a sudden craving for Japanese rice and an inability to enjoy plain cheese pizza ever again.

Forget heavy marinara. Umemaru pizza works best with a shiro (white) base. Think a whisper-thin layer of extra virgin olive oil, minced garlic, and maybe a teaspoon of kombu dashi for that oceanic umami. umemaru pizza

Do not smother this pizza. Use fresh mozzarella, but sparingly. You want the creaminess to soften the plum’s edge, not bury it. A sprinkle of queso fresco or ricotta salata works even better. Have you tried umeboshi on pizza

The Fusion Kitchen Date: April 14, 2026

Remove the pit from 3-4 umeboshi. Mince the flesh into a coarse paste. Dot small spoonfuls across the pizza. Don't spread it—let it hide in little pockets of intensity. Disclaimer: This recipe is highly addictive

Let’s be honest. When you think “pizza toppings,” your mind goes straight to pepperoni, mushrooms, or maybe some spicy sausage. You probably don’t think of a shriveled, salty-sour pickled plum.

But that’s exactly why you need to read this.