All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kyabetsu no ume-gomaae / cabbage in plum sesame dressing

The sourness of umeboshi compliments the sweet flavor of cabbage.


Handful (2 large leaves or several small or medium leaves) cabbage

For ume-gomaae dressing
2 tsp sake
1 tsp mirin
1/2 tsp soy sauce
1 tbsp tahini (white sesame paste)
1/2 umeboshi pickled plum


Cut cabbage into squares, and blanch.
Bring water to boil, and put cabbage, thick (white) parts first then green parts.

Drain, and cool on zaru or plate.
g net carbs;

Make dressing. In a bowl, put sake and mirin, and microwave for 30-60 seconds.

Add tahini and mix well.

Add soy sauce, and mix well. The color of cafe au lait would be good.

Cut umeboshi plum into small pieces, add to dressing, and mix.


When dressing and cabbage are both cool, squeeze out extra water from cabbage, and add to dressing.

Mix well.

  • If you microwave sake and mirin too long, it becomes like thick syrup. If this happens, add a small amount of sake to thin.
  • Umeboshi paste does not work well with this recipe. Having umeboshi pieces in dressing is the key to a flavor contrast with cabbage.
  • Sourness and saltiness of umeboshi vary by product. Adjust the amount for dressing accordingly.

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