I love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.If you have pickled red shiso leaves with umeboshi, add to the simmer. It will be tasty as well. After simmering the sardines, umeboshi and red shiso leaves adds a concentrated flavor, but it goes well with rice. Recipe by Pukuttopukumaru

My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU

I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes.They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6.It's pretty easy. Give it a try!! Recipe by kumayuki

I tried making a sauce from umeboshi plum paste to perk up the flavors during the summer.This recipe makes a large amount, so you can start with 1/2 the amount.Please adjust the amount of mirin to your liking depending on the kind of umeboshi you use.You can use this dressing as salad dressing, too! For 4 large servings for a main dish. Recipe by Hokkori-no

I bought delicious looking sardines! Usually my mother simmers them, but I wanted to try them grilled.I used ingredients I love - umeboshi, ginger, miso, and sesame. Enjoy with a bowlful of rice when it's piping hot. Once cooled, it tastes like semi-dried fish and makes a great appetizer with beer.I've used fairly large sardines here.When grilling the fish, I started out with the heat set to low in order cook through them thoroughly. If the sesame seeds start burning when you raise the heat to medium, cover the fish with a sheet of aluminium foil. For 2 servings. Recipe by naonaos.

I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients.Sardines fall apart pretty easily, so simmer on low heat.If you are put off by the idea of preparing fish, buy filets. Recipe by icucu

I wanted to eat cod stewed in soy sauce. Recipe by Xxxmeroxxx

A healthy recipe seasoned with tart umeboshi.A very easy recipe.I used thinly sliced pork. If you use a thick cut of meat, sear all sides and then steam in the pan covered with a lid. Recipe by rinocojp

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

Since sardines were on sale, I made this dish. This is a perfect dish for summer.Fold the sardines in half instead of rolling them up so that they cook through easily.It will be easier to cook this dish when if buy butterflied sardines. Sardines can be butterflied by hand, but you can also use a knife.They're also delicious with cheese added in Step 4. Recipe by Karupinetto

I cooked these in a pressure cooker until they were tender to the bones so that my fish-loving daughter could eat them. Since vinegar softens the bones, I used black vinegar. Adding umeboshi got rid of their fishy smell.To prep the fish, all you need to do is gut and rinse them. After that, just put everything in the pressure cooker and cook -- it's very easy. For 4 servings. Recipe by Satomiwa

I learned this recipe from my older sister.Make sure to wash the entrails out well. Please boil it down after removing the lid if there is a lot of liquid leftover. Recipe by Komatsuta