Umeboshi paste

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

–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

chicken tenderloin • shiso leaves • melty cheese • Umeboshi paste or 12 whole umeboshi as needed • gyoza wrappers • Oil for frying

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

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

–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