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

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.

My friend was eating okra dipped in mayonnaise so I tried making a more refined version.I use extremely salty homemade umeboshi.Adjust the taste according to your preference. Recipe by *Yuki*

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 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

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 gave me some umeboshi.You can use ready-made umeboshi (salt cured plum) paste (use 1 tablespoon).Remove excess oil before dipping the cakes in the sauce.They also taste great wrapped in sheets of nori (dried seaweed). Recipe by motchan

When I lived in Miyazaki Prefecture, there was a restaurant with delicious chicken nanban that used this umeboshi tartare sauce. I wanted to eat it again, so I tried making it.Be sure to thoroughly squeeze out the moisture of the cucumber pickles. Mix in the boiled egg after letting it cool. Recipe by Ayako

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

I learned the basic pickling method from my mother, but my friend taught me how to make reduced salt umeboshi.-Until the liquid comes up to the top, there is a risk of mold growth, so shake the jar everyday to dissolve the salt to immerse the ume plums in the liquid as quickly as possible.-If you live in an area with very high humidity and high temperature, and if it's difficult to control the condition of umeboshi, make them with about 14 % salt. Recipe by Yuuyuu0221

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 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