Caroline’s Table: The Story Behind Pickled Plum

In the bustling world of food blogging, where thousands of recipes compete for attention daily, Caroline of Pickled Plum has carved out a distinctive niche. With over a thousand recipes spanning Japanese, Korean, and Chinese cuisines, her blog represents more than just cooking instructions—it's a bridge between cultures, a testament to the power of food to connect communities, and a love letter to the flavors that shape our identities.

From her early days watching her mother craft traditional Japanese dishes in Quebec to her current life in Tokyo, Caroline's story is one of culinary discovery, cultural appreciation, and the beautiful complexity of modern food culture.

Caroline’s love for cooking began to blossom long before she was old enough to understand it. Growing up in Quebec, Canada, she often found herself quietly observing her mother in their warm, modest kitchen as she recreated traditional Japanese home-cooked meals. With delicate technique and abundant tenderness, her mother transformed simple ingredients into dishes that were not only delicious but also visually appealing. To Caroline, food was never just about satisfying hunger—it was always an expression of love and celebration.

From a young age, she was drawn to the precision and devotion her mother brought to every meal. She remembers how much attention was paid to plating, color harmony, and even the smallest garnishes. No matter how ordinary the meal, it was presented as if serving an honored guest. That kitchen became her first culinary classroom, and her mother was her first and most enduring teacher. Caroline didn’t just learn how to cook from her mother; she also inherited a caring approach to preparing meals.

Caroline still remembers one of the first dishes she managed to cook successfully on her own: grilled salmon with asparagus. At the time, she was living in Tokyo and had decided to surprise her boyfriend with a homemade dinner. She followed a simple recipe from a cookbook, and to her delight, the dish turned out beautifully, both in appearance and flavor. That small success stayed with her and gradually deepened her interest in cooking.

Today, Caroline continues to share her passion through writing and recipe creation. And though many years have passed, she never forgets where it all began—with a little girl standing in her family kitchen, watching her mother cook. That spark of curiosity and joy has stayed with her ever since, shaping a lifelong conversation between herself and the food she adores.

Caroline’s approach to cooking doesn’t stem from any single tradition or formal training. As we’ve seen, her instincts were first shaped by her mother, whose mastery turned everyday meals into understated expressions of beauty and nurture.

Beyond her mother, several of Caroline’s aunts, both in Canada and Japan, also left a lasting impression. Their kitchens were always lively, always warm, and always welcoming. They, too, expressed fondness and joy through the food they made.

Outside her family, Caroline found inspiration in chefs who made cooking feel accessible and joyful. Jamie Oliver’s relaxed, intuitive style and talent for simplifying complex techniques resonated with her deeply. She also gravitated toward the work of Kurihara Harumi, whose modern yet homey Japanese recipes offered practical guidance wrapped in familiarity. These influences taught her that great food doesn’t have to be elaborate. Honest, simple cooking—done with intention—can be just as powerful.

A short stint as a sous chef at a catering company in Toronto also taught her an unexpectedly valuable lesson: a tidy kitchen is the foundation of clarity and creativity. A clean surface wasn’t just a matter of hygiene, but of mental space. Since then, she has kept a habit of resetting her kitchen before cooking—she still does to this day.

Though Caroline is of Japanese and French-Canadian descent, she’s never limited herself to a fixed culinary identity. In the early days of her blog, Pickled Plum, she explored the cultural roots of her cooking—developing Japanese-inspired dishes with a personal twist, or French-inflected comfort meals. But as time went on, her palate and perspective expanded. Years living across East and Southeast Asia, along with frequent travel, opened her up to a broader world of flavor. Today, her cooking has no strict boundaries. It’s guided more by curiosity and instinct than by rules. If something excites her, she’ll find a way to make it.

Caroline’s cooking is a continuation of what she learned from the women who came before her—and it’s still evolving, with each dish she creates and each new ingredient she explores.

As Caroline’s understanding of food deepened over time, she came to realize that her passion for cooking extended far beyond family memories or personal taste. It was, at heart, a desire to express and to share. That desire eventually led her to create Pickled Plum, a personal blog she launched after moving to New York.

The name Pickled Plum was inspired by one of her earliest and most beloved childhood flavors: umeboshi, or Japanese pickled plums. More than just a tangy staple, umeboshi symbolized summer visits to Japan and the joy of watching her grandmother fill glass jars with homemade plums. There were always more than little Caroline could ever finish, yet they were made with love and deliberation, part of a daily ritual that etched itself into her memory. When it came time to name the blog, Pickled Plum felt like the most honest and personal reflection of her roots—a name rich with cultural and emotional meaning.

What began as a small space for sharing recipes has grown into something more: a platform for exploring flavor, telling stories, and building bridges between cultures and communities. Every dish featured on Pickled Plum carries a thread of inspiration drawn from Caroline’s own life, whether it’s a craving from childhood or a passing memory that sparks an idea.

Each new recipe begins with that spark: something she loves or craves. She then asks herself, “How can I make this easy so even a beginner can succeed?” The final touch is always her own—a flavor twist, an unexpected combination, or a subtle refinement that gives the dish its signature charm.

For Caroline, good food doesn’t need to be complicated: it just needs to be honest. Fresh ingredients, clean flavors, and approachable steps are the pillars of her cooking philosophy. Her goal is never to impress with restaurant-level techniques, but to inspire joy and confidence in everyday kitchens. She wants Pickled Plum to feel like a place where cooking is approachable, and pleasure is found in the simple act of making a meal.

Today, Pickled Plum features over a thousand recipes and a global community of home cooks who share her passion for food made with heart. To Caroline, the blog is like an ever-growing communal table. Every dish, every post, is an open invitation.

In Japan, there’s a saying that you “eat with your eyes,” and Caroline has always taken that to heart. Long before a single bite reaches the lips, the experience of a meal begins visually. The colors, the textures, the shape of the plate, even the placement of each component—all of it sets the tone for what’s to come.

This philosophy was passed down to her early. Her mother was meticulous about how food looked on the plate, whether it was for a child or an adult, a casual lunch or a celebration. Every meal in her childhood home felt complete, not just because of the food itself, but because it was artfully presented. There were colorful placemats, clean white plates that made the ingredients pop, matching silverware, and mugs that were either charmingly cute or elegant. That visual harmony made the meal feel whole, and it’s something Caroline continues to carry into her own kitchen today.

When it comes to choosing tableware and drinkware, she leans toward clean lines and earthy tones—pieces that allow the food to take center stage while quietly elevating everything around it. She loves a plate that feels grounded, one that adds warmth without distraction. But when it comes to drinkware, she lets herself have a bit more fun. Delicate floral cups, playful mugs, brilliant colors, and striking modern shapes each add their own personality to the table. She also has a soft spot for crystal and deeper tones like navy, copper, and dark steel colors that bring a sense of richness.

It’s this appreciation for pieces that feel both grounded and expressive that draws her to MUSUBI KILN. What Caroline values most about MUSUBI KILN is that each piece is handmade by a local Japanese artisan. That sense of individuality makes every meal feel more considered and personal.

Among her favorites is the beautifully crafted Brilliant Pink Flower Medium Bowl featured in one of her curry rice recipes. Its rich color palette, perfectly balanced form, and subtle tactile texture make it a go-to for hearty rice dishes and comforting stews. She appreciates not only how it looks, but how it feels in her hands. It’s a bowl that doesn’t shout for attention, yet elevates whatever is placed inside it.

Another recent favorite has quickly become a staple on her table. Minimalist in design, yet undeniably elegant, this Kanoa Gray Deep Side Plate has a refined presence that makes even the simplest dish feel luxurious. Whether she’s plating a colorful salad or a delicate noodle dish, the result always feels elevated. “Anything I put in this dish looks high-end, so much more luxurious,” she says with a smile.

Caroline’s journey from a quiet observer in her childhood kitchen to a creator with a global audience has always been rooted in care, curiosity, and a deep respect for the act of cooking. Whether she’s developing a simple weeknight meal or choosing the perfect bowl to serve it in, Caroline brings the same diligent attention to every detail. And in every post, every dish, she extends an open invitation: to slow down, to savor, and to find joy in the beautiful rituals of the everyday kitchen.