Umeboshi pickled

cucumbers (about 250g) • umeboshi (Japanese pickled plums, preferably low-salt) • ★1 tsp sesame oil • ★1 tsp sugar • ★1 tsp soy sauce • ★1/2 tsp dashi powder (or liquid dashi) • salt (for salting the cucumber)

cake flour • (about 1g) using three fingers salt • lukewarm water • olive oil • fermented rice from funazushi (fermented crucian carp sushi) • tomato sauce • pickled plum paste • olive oil • asparagus stalk • chickpeas • olive oil(for sautéing) • funazushi fille •

cooked Japanese short-grain rice • pickled plum / umeboshi • seaweed sheets / nori • furikake seasoning for rice • apple vinegar

Japanese cucumbers • umeboshi (pickled plum) • dried bonito flakes * • sesame oil * • sesame seed *

cooked rice • pickled plum (umeboshi) • perilla leaves (ooba) • dried young sardines(shirasu) • sesami • sweet sake(mirin)

g...Boild white rice • Tbsp(15 cc)...Vegetable oil • g...Butter • Tbsp(15 cc)...Soy sauce • And your favorite ingredients. For example, tuna, basil paste, and pickled plum

breasts Chicken breasts • ☆Soy sauce • ☆Sake • Vegetable oil • Katakuriko • ★Dashi stock • ★Sake • ★Mirin • ★Sugar • Umeboshi paste (from 2 large umeboshi)

Low sodium pickled plums • Sieve • Bricks

Spring roll wrappers • strips Chicken tenderloins • Umeboshi • leaves Shiso leaves • ○Katakuriko • ○Water

Chicken tenders • leaves Green shiso leaf • Umeboshi • pieces Babybel cream cheese • Katakuriko

Chicken tenderloins • Yamaimo (unpeeled) • Shiso leaves • sheets Flavored nori seaweed • Umeboshi

Crackers (I used Ritz crackers) • can Canned boiled adzuki beans • Umeboshi (I recommend honey umeboshi) • to 4 Shiso leaves • A: Sugar • Powdered kanten • Butter (optional) • Cheese (optional)

Umeboshi • Red shiso leaves • Bonito flakes • ★Soy sauce • ★Sake • Toasted white sesame seeds

Chicken tenders • Umeboshi paste • Shiso leaves • sheets Toasted nori seaweed • Vegetable oil

Chicken thigh • Garlic (minced) • Green onion or scallion • Cake flour • Mayonnaise • Cooking sake • Garlic (grated) • Umeboshi

Pacific saury (sanma) • Umeboshi • Water • ★Soy sauce • ★Sake • ★Sugar • ★Mirin

for 2 servings Soba noodles • Egg yolks • Mentsuyu (diluted) • packs Natto • for 2 servings Natto sauce and Japanese mustard that accompanies the natto • Cucumber • ☆Okra • ☆Japanese leek • ☆Umeboshi (or tubed) • packet ☆Bonito flakes • ☆Sesame oil • tiny bit (to taste) ☆Soy sauce

Pickled plums and bonito flakes • Chicken breast • Sake • Salt • Okra

Sliced bread • Butter • Pickled plum (remove the pit and chopped and smashed) • Shirasu (boiled and dried baby sardines) • Pizza cheese (or melting slice cheese) • amount Aonori

Tomatoes (small) • leaves Shiso leaves • Umeboshi • Bonito flakes • Soy sauce • Sugar

Cucumbers • Umeboshi • Miso • Mirin • Sesame oil • Sesame seeds

Sardines • ○Water • each ○Sugar and mirin • ○Soy sauce • ○Ginger • or 2 small ○Umeboshi

Tomatoes (I used plum tomatoes) • Umeboshi • Shiso leaves • ☆ Dashi stock (1/2 teaspoon of dashi stock powder dissolved) • ☆ Soy sauce • ☆ Sugar • ☆ Vinegar • ☆ Salt

Sardines • ◎ Water • ◎ Sake • ◎ Black vinegar (or regular vinegar) • ◎ Sugar • ◎ Soy sauce • ◎ Sliced ginger • ◎ Umeboshi (large)

rice bowl's worth Hot cooked rice • Meiji Hokkaido Tokachi Camembert (cut type) • to 2 leaves Shiso leaves (finely shredded) • Umeboshi (flatten with the flat part of a knife) • Bonito flakes • Soy sauce

Thinly sliced pork loin • leaves Shiso leaves • plums Pickled plums (small) • pieces Foil-wrapped cream cheese • Salt and pepper • Plain flour • Vegetable oil • Butter • Ponzu

rice bowl's worth Hot cooked white rice • Egg • Onion • pack Natto (fermented soy beans) • Umeboshi • leaves Shiso leaves (roughly minced) • Soy sauce • Bonito flakes

leaves Cabbage • sized Umeboshi • Shio-kombu • pepper Red chili pepper • Ginger • High quality salt • Lemon juice (or kabosu citrus or yuzu citrus) • White sesame seeds

Long pasta (e.g. spaghetti) • Avocado • Umeboshi • ＊ Heavy cream • ＊ White wine • ＊ Olive oil • Salt and pepper • Black pepper

Pasta • Canned tuna • to 4 Umeboshi (red shiso-pickled type recommended) • Garlic oil -(or plain olive oil if you don't have it) • to 4 cloves ●Garlic • or (to taste) ●Red chili pepper • ● Umami seasoning • Dried basil