Recipes for Umeboshi Japanese Pickled Plums

Ingredients

• 2 cups cooked rice
• 2-3 expired Umeboshi Japanese Pickled Plums
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 scallion, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Remove the pits from the expired Umeboshi Japanese Pickled Plums and chop them into small pieces.
2. In a small bowl, mix the soy sauce and sesame oil together.
3. Place the cooked rice in a serving bowl and drizzle the soy sauce mixture over it.
4. Add the chopped Umeboshi Japanese Pickled Plums on top of the rice.
5. Garnish with sliced scallion and toasted sesame seeds.
6. Mix everything together before eating to distribute the flavors.
7. Enjoy!

Ingredients

• 2 cucumbers
• 2-3 expired Umeboshi Japanese Pickled Plums
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame seeds

Instructions

1. Peel the cucumbers and slice them into thin rounds.
2. Remove the pits from the expired Umeboshi Japanese Pickled Plums and chop them into small pieces.
3. In a mixing bowl, whisk together rice vinegar and honey until well combined.
4. Add the sliced cucumbers and chopped Umeboshi Japanese Pickled Plums to the bowl and toss gently to coat everything with the dressing.
5. Sprinkle sesame seeds on top.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled and enjoy!

Ingredients

• 200g spaghetti
• 3 Umeboshi Japanese Pickled Plums
• 2 cloves garlic
• 100ml olive oil
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Grated parmesan for garnish

Instructions

1. Boil the spaghetti in salted water until al dente.
2. While the spaghetti is cooking, mince the Umeboshi plums and garlic.
3. Heat the olive oil in a pan and saute the garlic until golden.
4. Add the minced Umeboshi plums and red pepper flakes to the pan and saute for a minute.
5. Drain the pasta and add it to the pan, tossing well to coat in the Umeboshi mixture.
6. Serve hot, garnished with grated parmesan.

Ingredients

• 2 cups dashi stock
• 2 tablespoons miso paste
• 4 Umeboshi Japanese Pickled Plums
• 1 green onion, sliced
• 1/2 block tofu, cubed

Instructions

1. In a pot, bring the dashi stock to a boil.
2. Reduce heat to low and whisk in miso paste until dissolved.
3. Add Umeboshi Japanese Pickled Plums and gently simmer for 5 minutes.
4. Add tofu and simmer for another 3 minutes.
5. Garnish with sliced green onions and serve hot.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup Umeboshi Japanese Pickled Plums, mashed
• 1 egg
• 1 tablespoon vegetable oil

Instructions

1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, mashed Umeboshi Japanese Pickled Plums, egg, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a lightly greased griddle or non-stick skillet over medium heat.
5. Pour 1/4 cup of batter onto the griddle for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve the Umeboshi Pancakes with your favorite toppings, such as maple syrup or powdered sugar.

Ingredients

• 4 chicken breasts
• 8 Umeboshi Japanese Pickled Plums
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. 1. Preheat the grill to medium-high heat.
2. 2. Cut the chicken breasts into bite-sized pieces.
3. 3. Thread the chicken pieces onto skewers, alternating with Umeboshi Japanese Pickled Plums.
4. 4. In a small bowl, mix soy sauce, honey, vegetable oil, salt, and pepper.
5. 5. Brush the sauce mixture onto the chicken skewers.
6. 6. Place the skewers on the preheated grill and cook for about 15 minutes, turning occasionally, until the chicken is cooked through.
7. 7. Serve the Umeboshi Chicken Skewers hot with steamed rice or a side salad.