I got a request to make a cream pasta using avocado, so I made this recipe.I wanted some kind of accent to the taste so I added umeboshi.The sauce in Step 2 will boil away, so watch the timing of the pasta and make the sauce accordingly.I thought the amount of avocado might be too much but I thought it was better to use a whole than to leave half. Maybe one avocado is good for 3 servings. Recipe by Orange Day

Avocado flavored with soy sauce exists, but I added a little extra step. Vinegar prevents the avocado from discoloring, too.Use a little grated garlic instead of dashi stock granules to turn this into a drinking appetizer for adults. Try it both ways! For 1 serving. Recipe by Matsujun

Since avocados pickled with fermented rice bran are delicious, I wondered how they would be with shio-koji...Though I pickled ripe avocados, it's OK to use avocados that are still hard when cutting. If the avocados are not ripe yet, it means that they will turn out lightly pickled. This is a great way of using up hard avocados. Recipe by kebeibiko

Japanese pickled plums is salt-preserved food. I recommend making it on a 15% ratio (300g salt and 2kg plums) so that they will stay good and last long for years at room temperature. We start making this when you see plums begin to be on the market. While the plums are being pickled, red shiso leaves begin to be on the market. When the rainy season is over, it's time to get the plums out from the jar and sun dry them. Making homemade umeboshi in Japan is always with feeling the change of the seasons.

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.Try this recipe with cherry tomatoes or regular-sized tomatoes.Substitute the dashi for mentsuyu if you like.The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen

I had a salad at a pasta restaurant and I loved the Japanese omelet topping, so I asked for the recipe. I came up with the amount of the ingredients.I heard that umeboshi plums act as a preservative. Recipe by Yushuna

I wanted to enjoy something refreshing and summer-like.Don't mix too much in Step 2. (Mix just enough that the tomatoes aren't falling apart.)If you leave the mixed tomatoes for a while, the flavors will penetrate them.Tomatoes that are ripe but still firm will look nicer. For about 2 servings. Recipe by Mayumi

This refreshing side dish combines crisp smashed cucumbers with the tangy punch of umeboshi. The natural sourness of pickled plums not only adds depth of flavor but also awakens your taste buds and lifts your spirits. A perfect, energizing bite on warm days or when you need a quick pick-me-up.

I made this sauce for swordfish and it turned out really delicious, so I decided to try it with chicken. It was so tasty that I also added my favorite avocado.※ I used an umeboshi that was lightly salted and sweet. Be careful about the salt content if you use a heavily salted umeboshi.The umeboshi fruit will stick to the frying pan, but since it adds an accented flavor, add it to the dish. Recipe by Ayumeshi

I received a lot of cucumbers, and while I ate them in the form of salads and pickles, I got tired of those dishes, so I tried making this.Adding bonito dashi stock granules deepens the flavours of the dish.It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste.Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate

I got the idea for this from another user's miso vinegar with kiwi recipe and tried it with avocado.Adjust the flavour of the miso vinegar to your liking. Recipe by umemodoki

I've tried many different recipes, but I like eating avocado this way the best!!Just cut and mix! For 4 servings. Recipe by Rapyuta hime