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

My granny used to make this onigiri for me very often.Just put on rice and eat as it is. Or for pasta and chilled tofu... this plum mixture is quite versatile.My granny used to drink sake with this.It's very easy! You don't need any tips. For 4 rice balls. Recipe by bobitin

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 just came up with this recipe on a whim.The cooking time will depend on your microwave, so keep an eye on it and adjust accordingly. Recipe by Yuuyuu0221

I learned this from my mother.You can eat them clean down to the bone if you use a pressure cooker. Recipe by Yuuyuu0221

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

I love amberjack and daikon radish. I adapted this recipe using a recipe from a book and my recipe that I've been making for a long time.*If the smell of the amberjack bothers you, you can blanch it first before cooking it in the frying pan. Cooking it in the pan first seals in the umami flavor and makes it more delicious.*When parboiling the daikon radish, boil it for 5 minutes from the time the water starts to boil. I use aluminum foil for the otoshibuta (dropped lid). Recipe by Yuuyuu0221

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 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 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 wanted to have a plum in my daily bento, so I made this omelette and added shiso to it.The taste of the plum will depend on its salt content. Adjust the taste with soy sauce if necessary.I use homemade plums, which are quite salty. For 2-3 servings. Recipe by misa-king

My father, who was born and raised in Kumamoto prefecture, ate bonito this way, so he had my mother prepare this dish. However, upon inquiry, no one in his family ever had this dish, so its origin remains a mystery.There's a high possibility that it's a figment of my father's delusion, so in that sense, its a secret family recipe.As I pointed out in the recipe:1. Slice the bonito thinly.2. Roast the sesame seeds to bring out the aroma.3. Grind the sesame thoroughly.4. Adjust the tate with sake.5. Chill after seasoning, and have it as ochazuke.It's easy to make, even the first time. Recipe by Hironiasu