Nagaimo to okura no ume-ae / Chinese yam and okra with pickled plum

A little summer dish for your good health. Nagaimo and okra, both loaded with mucin to protect your immune system, are paired with umeboshi, yet another traditional health food.

Ingen no umeni / green beans simmered with pickled plum

A simple green bean dish with a fruity note. The soft acidity of umeboshi pickled plum makes this a delightful dish for warm or hot days. Niboshi dashi made of dried young sardines gives a punch to the underlying taste.

Sakana no sotee, ume-shiso soosu / fish saute with plum-perilla sauce

Softly sour and refreshing umeboshi pickled plum sauce with shiso perilla leaves is a popular choice when the weather turns warm. It brightens the heavy taste of oil used in cooking while stimulating your appetite at those times you do not feel like eating because of heat or fatigue.

Sakura gohan / steamed rice with salted cherry blossoms

Enjoy the soft, tangy taste and aroma of salted cherry blossoms as a harbinger of a warm, bright spring.

Onigiri / rice balls

Also called omusubi, onigiri is a portable meal like sandwiches, and there is an endless variety of fillings, sizes, shapes, and wrapper choices (nori or other types of seaweed, cooked/pickled leafy vegetables), as well as coverage of wrappers. Here is an example with soramage gohan [steamed rice with fava beans], umeboshi pickled plum and nori seaweed.

Reviving deep-frying oil with umeboshi pickled plum

When the same oil is used repeatedly for deep-frying, it gets darker and  thicker (higher viscosity) and starts to smell, especially when used to deep-fry seafood or meat. Adding some new oil to used oil every time you deep-fry is one way to slow down the deterioration process. Another effective method is to deep-fry umeboshi pickled plums.

Warabi no umebitashi / bracken marinated in light broth with pickled plum

A pleasant warabi dish to enjoy the taste of spring from the field. The fruity sourness of umeboshi is refreshing while sesame oil adds aroma and rich flavor.

Mizuna to yakishiitake no ume-ae / mizuna and grilled shiitake mushrooms in plum dressing

Fresh mizuna and earthy grilled shiitake, with light and airy plum-dashi dressing.

Nira no ume okaka-ae / garlic chives with pickled plum and bonito flakes

The distinctive taste of nira garlic chives mellows when cooked, but still holds enough aroma. A simple, quick and oil-free dish.

Kyabetsu no ume-gomaae / cabbage in plum sesame dressing

The sourness of umeboshi compliments the sweet flavor of cabbage.

Kyuri no umeae / Japanese cucumber with umeboshi pickled plum

Crisp and juicy cucumbers accentuated with pickled plum.

Kyabetsu no umezuke / cabbage plum pickle

Tom's kind of dish -- salty and sour.