Ume

Powdered agar • Japanese ume plum syrup • Beet sugar • water

Carrot

sheet Frozen puff pastry • Plum jam • Cream cheese • Beaten egg

Horse mackerel • Shiso leaves • Umeboshi • Soy sauce • Mirin • Sugar • Sake • Katakuriko

Komatsuna • Soy sauce • to 4 Umeboshi • Roasted sesame seeds

Pasta • Shiso leaf pesto • Umeboshi • the same amount as the umeboshi Mirin • Soy sauce • Nori seaweed

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

Fresh ume plums • Sugar • Boiled water or water cooled after boiling

Horse mackerel • Katakuriko • Salt • Pepper • Umeboshi • Sake • Soy sauce • leaves Shiso leaves

Chicken spare ribs • Ume jam • Soy sauce • Sake

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

☆ Ground beef and pork mix • ☆ Egg • ☆ Milk • ☆ Panko • of each ☆ Salt and pepper • ☆ Soy sauce • ☆ Nutmeg • Chinese cabbage • Sake • Shredded white leek for garnishing • White sauce (concentrated type) • ★ Water •

Broccoli • "A" Umeboshi (not salty） • "A" Mirin • "A" Soy sauce • "A" Sesame oil • "A" Garlic （grated） • "A" Salt

leaves Spring cabbage • Spring onion • Early Chinese chives • pack Mixed beans (or soy beans or any other beans you like) • Umeshu (Japanese plum wine) • Salt and pepper • size or 2 large size ● Umeboshi • ● Ponzu • heaping tablespoon ● Ground sesame seeds (white) • ● Honey • ● Mayonnaise • Sesame oil •

Pork belly • ●Shaoxing wine (or Japanese sake) • ●Soy sauce • 1/2- tablespoons Ume Jam • ●Honey (or sugar) • Water (enough to cover the pork) • ●Oyster sauce • ●Boiled eggs • ★Ginger • cm ★Japanese leek • ★Takanotsume (seeds removed)

Ume plums • to 700 grams ; about 70% of the weight of the plums Sugar

Ume plums • Sugar • of the amount of ume plums (If you don't have sugar) Honey

Chicken drumettes • ■Soy sauce • ■Mirin • ■Water • teaspoon~ ■Sugar • ■Ume plum jam • leaves Shiso leaves

Raw cod fillet • knob Ginger • Umeboshi (I used a large honey one) • Water • Sugar • Mirin • Sake • Soy sauce

Thinly sliced pork (For this time, i used thinly sliced pork loin) • Lotus root (small) • leaves Shiso leaves • ☆Sake • ☆Soy sauce • ☆Mirin • ☆Water • packet ☆Bonito flakes • ☆ Umeboshi (with the pit removed) • Salt and pepper • Katakuriko • Oil (for stir frying) •

Thinly sliced pork • to 6 plums Umeboshi (ume paste from a tube is OK) • leaves Shiso leaves • Flour, egg, panko • Coarsely ground black pepper

Chicken breasts • rounded tablespoons Katakuriko • leaves - or (to taste) Shiso leaves • ●Water • ●Dashi stock granules • ●Soy sauce • ●Mirin • ●Umeboshi, de-seeded • Vegetable oil • Salt and pepper

Wagyu beef steak • leaves Endive • Cherry tomatoes • Green onions or scallions • Sake • ● Water • ● Dashi stock granules • ● Dashi soy sauce (optional ) • Umeboshi • Powdered kanten

cut lengthwise Chikuwa • Nori seaweed • Umeboshi paste • Toothpicks

Nori seaweed • ○cooked white rice • ○sushi vineger • squid sashimi ( squid somen ) • Japanese apricot paste • Shiso leaves

or as much (to taste) Thin sliced pork • each Pre-seasoning: Sake, soy sauce • Cabbage • Sugar snap peas, onion etc. • ＊ Umeboshi • ＊ Mentsuyu • ＊ Sake • Garlic

Tofu • to 5 sticks Imitation crab stick • to 2 teaspoons ○ Ume paste (or umeboshi plums ※) • ○ Ponzu • ○ Bonito dashi stock granules • ○ Sugar • ○ Water • ○ Katakuriko