Pickled ume

Sardines • ◎ Water • ◎ Sake • ◎ Black vinegar (or regular vinegar) • ◎ Sugar • ◎ Soy sauce • ◎ Sliced ginger • ◎ Umeboshi (large)

rice bowl's worth Hot cooked white rice • Egg • Onion • pack Natto (fermented soy beans) • Umeboshi • leaves Shiso leaves (roughly minced) • Soy sauce • Bonito flakes

cucumbers (about 250g) • umeboshi (Japanese pickled plums, preferably low-salt) • ★1 tsp sesame oil • ★1 tsp sugar • ★1 tsp soy sauce • ★1/2 tsp dashi powder (or liquid dashi) • salt (for salting the cucumber)

cake flour • (about 1g) using three fingers salt • lukewarm water • olive oil • fermented rice from funazushi (fermented crucian carp sushi) • tomato sauce • pickled plum paste • olive oil • asparagus stalk • chickpeas • olive oil(for sautéing) • funazushi fille •

cooked Japanese short-grain rice • pickled plum / umeboshi • seaweed sheets / nori • furikake seasoning for rice • apple vinegar

Pantry canned foods: olives, grape leaves, peppersauce, celeriac, gari, lovage broth, tomato pepper sauce, hazelnut nutella cream, rose water, cointreau and grand marnier extracts • Pantry bottles: wine, beer, mead, sake, cider, sangria, rumtopf, cherry, apricot brandy, pepper vodka, plum slivovitsch, vinegars, sauces, liqueurs, olive oils, extracts, honey, other • Pantry dried items: tomatoes, apples, apricots, peppers, garlic cloves, herbs, cheeses, sausages, bacon, hams, jerky, dried fish, smoked fish • Fridge mason jars: pickles, relishes, peppers, sauerkrauts, tomatoes, jams, chutneys, jellies, syrups, mayo, sambals, atjars, ketchup, picallily, mustard, dressings, garlic paste, lemon grass paste • Fridge cured meats: bacon, ham, sausages, beef, liver pate, rillettes, gravlax • Deep freeze processed: lemon juice, lime juice, tomato juice, grape juice, cheese whey, dried cream, yoghurt, milk powder, pesto sauce, apple sauce, broths, soups, fonds • Deep freeze storage: beef, lamb, pork, chicken, goose, turkey, pheasant, duck, salmon, trout • Cold or cellar storage: potatoes, onions, garlic, shallots, cabbages, carrots, apples, beets, sprouts, winter squash, homemade cheeses • Dry goods: beans, rice, flours, grains, baking ingredients, nuts, sugars, salt, herbs, spices, lentils, peas, dried milk, dried cream, dried yoghurt, dried blue cheese, dried parmesan cheese, ghee • Freeze dried ingredients: complete dinners, soups, sauces, eggs • Sun dried ingredients: tomatoes, apples, apricots, berries, beans, peas, herbs

Green plums • (Chef’s Note: You can use as many green plums as you want or as many to fill up you jars, depending on how many do you have.) • cloves of garlic • strong peppers • flowering, stalked dill • (Chef’s Note: Of course, you need a good portion of fine green dills, and if it’s dried, the seeds are droopy, it’s good for your green plum pickle) • little sour cherry leaf (a light sour cherry leaf on top) • green bunches of grapes to acidify • Salt and water

ripe plums • salt • Red shiso leaves (if you have) • salt

onions • polish sausage • beacon • mushrooms • dry plums • pickled cabbage • bay leaves • Black pepper • allspice balls • marjoram • tomato paste

Japanese cucumbers • umeboshi (pickled plum) • dried bonito flakes * • sesame oil * • sesame seed *

pickled Chinese plum • hot water • granulated sugar • lime juice • honey • crushed ice

cooked rice • pickled plum (umeboshi) • perilla leaves (ooba) • dried young sardines(shirasu) • sesami • sweet sake(mirin)

freshly picked cherry blossoms • Celtic seasalt • unami plum vinegar

g...Boild white rice • Tbsp(15 cc)...Vegetable oil • g...Butter • Tbsp(15 cc)...Soy sauce • And your favorite ingredients. For example, tuna, basil paste, and pickled plum

lettuce, cut small • Yellow sweet pepper cut up small • Orange sweet pepper cut up small • Plum Tomatoes left whole • Cucumber cut up small • Spring onion cut up small • Sauce: • Pickled red cabbage • Squeeze of a lemon • Balsamic Vinegar • Black cracked pepper

Low sodium pickled plums • Sieve • Bricks

Sliced bread • Butter • Pickled plum (remove the pit and chopped and smashed) • Shirasu (boiled and dried baby sardines) • Pizza cheese (or melting slice cheese) • amount Aonori

Tomatoes (small) • leaves Shiso leaves • Umeboshi • Bonito flakes • Soy sauce • Sugar

breasts Chicken breasts • ☆Soy sauce • ☆Sake • Vegetable oil • Katakuriko • ★Dashi stock • ★Sake • ★Mirin • ★Sugar • Umeboshi paste (from 2 large umeboshi)

Cucumbers • Umeboshi • Miso • Mirin • Sesame oil • Sesame seeds

as much (to taste) Spring ginger (or regular ginger) • Salt • Plum vinegar

rice bowl's worth Hot cooked rice • Meiji Hokkaido Tokachi Camembert (cut type) • to 2 leaves Shiso leaves (finely shredded) • Umeboshi (flatten with the flat part of a knife) • Bonito flakes • Soy sauce

Tomatoes (I used plum tomatoes) • Umeboshi • Shiso leaves • ☆ Dashi stock (1/2 teaspoon of dashi stock powder dissolved) • ☆ Soy sauce • ☆ Sugar • ☆ Vinegar • ☆ Salt

Spring roll wrappers • strips Chicken tenderloins • Umeboshi • leaves Shiso leaves • ○Katakuriko • ○Water

Eggs • Salted plum • leaves Shiso leaves • Usukuchi soy sauce • Milk • Sugar • Mayonnaise

Sardines • ○Water • each ○Sugar and mirin • ○Soy sauce • ○Ginger • or 2 small ○Umeboshi

Thinly sliced pork loin • leaves Shiso leaves • plums Pickled plums (small) • pieces Foil-wrapped cream cheese • Salt and pepper • Plain flour • Vegetable oil • Butter • Ponzu

leaves Cabbage • sized Umeboshi • Shio-kombu • pepper Red chili pepper • Ginger • High quality salt • Lemon juice (or kabosu citrus or yuzu citrus) • White sesame seeds