I just mixed together what was on hand. Recipe by Tsuchikana

Umeboshi flavored kombu tea inspires me to come up with different recipes. Recipe by Fuwafuwafuwafuwa

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

I came up with this as an appetizer plate for snacking on with beer.The umeboshi is high in salt content, so taste before adding any seasoning. Recipe by Poron526

Since I love chrysanthemum leaves with sesame seed sauce, I would always make it, but for a bit of variety, I made this stewed dish.You don't have to remove the excess oil from the aburaage. Just cut the ingredients and add to the stew to make this a less than 10 minute recipe. The crisp texture makes it tasty, so be sure not to overcook the vegetables. Rather than serving right away, this dish is better after it's chilled, since the flavors are better blended. Recipe by Pokopu

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 was searching for a tasty way to eat chrysanthemum leaves, so I tossed them with my daily portion of natto!!After draining the chrysanthemum leaves, be sure to thoroughly squeeze out the excess water. Recipe by Sanipan

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

I used to make umeboshi and tuna pasta all the time.In this variation, I used shio-kombu because I was out of tuna.Tossing with olive oil prevents the pasta from sticking together.Make sure to toss the pasta while it's freshly cooked (to moisten the shio-kombu properly!!). For 1 serving. Recipe by bobitin

I wanted to make a salad with this season's chrysanthemum leaves and enoki mushrooms.Use a generous amount of ground sesame seeds. Recipe by Marimy

Since it's easy to make, I can make it as a bento side dish and stuff it in the empty spaces left over in a bento box. It's really useful.Please make sure not to cut through the chikuwa fish cake sticks while making crisscross pattern cuts.Please adjust the amount of umeboshi to your liking. Recipe by Iriko

The addition of mayonnaise to the sesame seed sauce turned this dish into a new flavor.This is one dish I often make at home when winter comes around.Chrysanthemum leaves cook through very quickly. Be careful not to over-boil.Thoroughly drain excess water.Adjust the seasonings to taste. Recipe by Hawaiantomato