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 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 put in just a little extra effort when making my usual umeboshi onigiri.In Step 2, without concentrating it in the center, spread the umeboshi mixture almost to the edges of the rice; that way, you can enjoy its flavors with each bite!I recommend using generous dashes of salt. Recipe by miiiiic

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

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.

This side dish is more like a salad or an appetizer. I thought this might make a dish to serve between the main dishes.For the umeboshi, I used homemade ones with low salt content (10%).Mayonnaise makes it like salad. Recipe by Mimato

My mother taught me this recipe.If you are not using umeboshi with a reduced salt content, soak them in water to remove excess salt before chopping.Of course, you don't have to do this if you prefer them on the salty side. Recipe by Yuuyuu0221

Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920

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 really liked "NAINKAI"'s finely chopped bonito flake konnyaku recipe, so I made my own version with konnyaku noodles and pickled plums.If you add red chilli pepper instead of pickled plum, then you will have a noodle version of user "NAINKAI"'s recipe. Recipe by Obuusama

I wanted to think of a way of preparing tomatoes and avocados for a Japanese meal.Adjust the amount of mustard to taste.If you have time, chill the dish in the refrigerator for about 30 minutes after Step 3. The flavors will meld together and become even more delicious. For 2 to 4 servings. Recipe by caramel-cookie

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