Umemaru Pizza | High Quality

Putting that on pizza sounds crazy. But so did pineapple, and look where we are now. After testing this at home (and begging a local fusion joint to make me a special order), I’ve broken down the perfect formula.

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. umemaru pizza

First, you get the salty, greasy comfort of melted cheese and crispy crust. Then— boom —the umeboshi hits. It’s a sharp, mouth-puckering sourness that cuts through the fat like a katana. It wakes up every taste bud. The shiso adds a floral, herbaceous note, and the sesame oil leaves a nutty finish. Putting that on pizza sounds crazy

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. Have you tried umeboshi on pizza