My husband loves old fashioned, salty and sour umeboshi, and will eat several at a time. I was worried that he was getting too much sodium, so I make these homemade ones with drastically reduced salt every year.I buy a thick, large, brand new/never used before food-safe poly bag to make the umeboshi, so there's no need to sterilize anything and you don't need to worry about mold. Anyone can make this reduced-salt umeboshi this way. If you divide up the umeboshi into less than 1.5 kg batches, you can use the largest size of ziplock bags. Reduced salt umeboshi are tastiest when consumed within a year of making them, so make just as much as you'll eat within that time. Recipe by olive11

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 lot of umeboshi that someone had given to us that were too salty to eat. I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.Pancake syrup often has added aromas, so they will be transferred to the umeboshi. The marinating syrup is sweet-sour and slightly salty and delicious, so I am contemplating how to use it too. Recipe by Okarichan

I was searching how to make shio-koji quickly when I I found a method where you can prep in the rice cooker. It's pretty much the same as making amazake. Rice Cooker Amazake -Reduced Salt Version -* You can use this immediately, but if possible let it age for 2 to 3 days at room temperature.* Adjust the amount of salt as desired. Recipe by Yuuyuu0221

I wanted to make shio-koji with reduced sodium.I make fresh malt with my rice cooker using the warming function, so I tried making shio-koji using the same method.Step 2: Immersing in hot water and warming allows for soft shio-koji.Step 2: Use a light container, so that it'll float.Step 3: If you close the rice cooker's lid it'll raise the temperature, which kills the yeast (keep it at 55-60℃). The amount shown in the picture shows half of what this recipe yields. Recipe by Yuuyuu0221

The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin

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.

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 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

A refreshing yaki udon with the tangy flavor of pickled plum (umeboshi). You’ll get plenty of vegetables, too. You can use any vegetables you have on hand instead of bok choy.Recipe background:I bought some bok choy on a whim and decided to try it in yaki udon.

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