Plum

uncooked Japanese shortgrain rice • Same amount as rice – water • umeboshi • rice cooked with umeboshi • shiso leaves • toasted sesame seeds • dried baby anchovies

–7 oz thinly sliced pork for shabushabu • lettuce • About 2 inches carrot if available • umeboshi paste • About 8 inches white part of scallion finely chopped • soy sauce • mirin • toasted sesame oil • toasted white sesame seeds

servings of warm rice • large umeboshi • bonito flakes • soy sauce • nori • Salt to taste

Sweet Nanko Ume plums • Cider to taste • Ice to taste

About a handful of cooked rice • Water • Salt • Nori optional

Furikake pickled plum over white rice • Chicken teriyaki with soy sauce seasoning • Our familys soy sauceseasoned tamagoyaki • Ham cup • Nikujaga saved from last night • Fivecolor furikake for todays rice ball

large goya • sweet umeboshi • mentsuyu • toasted sesame oil • ground sesame seeds • Soy sauce and salt to taste

boneless skinon chicken thighs • honey umeboshi • soy sauce • mirin • jam • carrot • water • butter • jam • green beans • corn • butter •

soba noodles • About 1.5 inches daikon radish • cabbage • small bunch mizuna greens • Storebought mentsuyu • large umeboshi • vinegar

uncooked white rice • Water • large umeboshi • Sesame seeds

About 2 cups cooked rice • medium umeboshi • bonito flakes • little soy sauce • MSG • Nori shiso leaves or sesame seeds as desired

thinly sliced pork loin for shabushabu • cucumber • umeboshi • ponzu sauce • white sesame seeds • sesame oil • bonito flakes

chicken tenders • large umeboshi • mirin • sake • Salt to taste • Shiso leaves to taste

frozen udon noodles • pork belly • bok choy • about 1.75 oz carrot • umeboshi • soy sauce • sesame oil

cabbage • umeboshi • bonito flakes • soy sauce • to taste salt

silken tofu • ochazuke seasoning mix • hot water • pickled plum

dried soba noodles • About 2 inches grated daikon radish • umeboshi • pack nametake mushrooms • eggplant • Oil • shiso leaves • mentsuyu diluted to taste

baby spinach • small amount of frozen corn • small amount of frozen edamame • small amount of daikon radish peel • small amount of plum ponzu dressing • white sesame seeds • small amount of grape tomatoes

Spam • large egg • About 23 cup cooked rice per onigiri • sushi nori • salt • To taste pitted umeboshi or ume paste • To taste mayonnaise

shrimp tempura • About 12 bowl cooked rice • roasted seaweed • salt • bonito flakes • Mayonnaise • About 1 teaspoon umeboshi or ume paste • shiso leaf

boneless skinon chicken thigh • sake • mirin • raw cane sugar • soy sauce • oyster sauce • Cooked white rice • Spinach with sesame dressing • Simmered konnyaku • Mayonnaise to taste • Umeboshi

serving soba noodles • natto • umeboshi • About 1 14 inches daikon radish • Lemon juice to taste • Chopped green onions to taste • Mentsuyu to taste

warm cooked rice • furikake seasoning • small packet bonito flakes • soy sauce • wasabi paste • pickled plum shiso • umeboshi • mentaiko • roasted nori

For 4–5 rice balls Warm cooked rice • Bonito flakes to taste • Soy sauce a little • White sesame seeds to taste • Sesame oil to taste • miso • ume paste • mirin • Japanese soup stock granules • Sugar to taste

small bowl cooked rice • hot dog sausage • imitation crab stick • egg • Cucumber • pickled plum

rice flour • large egg • water • bamboo shoots • green bell peppers • pork belly • pork shoulder • chicken breast • pickled plums • shiso leaves • eggplant • Brussels sprouts •

freshly cooked rice • sushi nori • bonito flakes • umeboshi • Soy sauce to taste • Salt to taste

gyoza wrappers • –3 12 oz ground meat • –8 leaves cabbage or napa cabbage • bunch garlic chives finely chopped • small amount onion or green onion finely chopped • –1 enoki mushroom cluster • Shaoxing wine Chinese rice wine or sake • soy sauce or dashi soy sauce • salt and pepper • grated ginger

–10 oz pork loin thinly sliced for shabushabu • okra • –5 umeboshi • ume paste • To taste bonito flakes • To taste white sesame seeds • sesame oil • –4 tablespoons mentsuyu • mizuna greens

udon noodles • pork • cabbage • Salt and pepper to taste • granulated dashi • ponzu sauce • Just under 1 tablespoon mayonnaise • umeboshi • Shiso leaves for topping