Chilled umeboshi somen is my favorite summer recipe! A cool bowl of somen noodles topped with tangy, salty-sour umeboshi.

Salty, sour, crunchy—and done in 5 minutes! This umeboshi cucumber salad is our go-to summer side. So refreshing!

These chicken pan-fried gyoza are flavored with pickled plums and perilla leaves then served with ponzu. Totally refreshing & addictive!

Chicken karaage with black sesame seed waffles with an umeboshi ginger maple syrup.

Making Umeboshi from Rhubarb. This is amazingly look and taste just like Umeboshi!

The Hawaiian classic Loco Moco gets a small update with the addition of refreshingly herbal Ume Rice and rich Shiitake Gravy.

Umeboshi Takikomi Gohan rice (with dashi!) Pickled Plum adds a tart salty and sour flavor + plenty umami to each bite of rice!

Omusubi are Japanese rice balls. Customized them with tuna, salted salmon, or umeboshi and wrap with nori. A super easy and tasty snack!

Onigiri is a popular Japanese food that is so easy to make and can be customised in many ways!

Spring color salad makes us brighten the mind, with "Umeboshi" dressing and sprinkle sprouts.

Mochiko Chicken Tacos with Umeboshi Mayo- marinated and fried Hawaiian chicken w/ tangy pickled plum mayo, bright herbs + veggies.

Chicken karaage with black sesame Belgian waffles with an umeboshi ginger maple syrup.

Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori.

Spicy tuna tartare seasoned with Japanese pickled plum on crisp lotus root slices.

Pesto sauce made with umeboshi--Japanese pickled plum--and shiso leaves!

Elegant slices of fresh kingfish sashimi served with a shallot, umeboshi & tamari dressing from Uchi Lounge restaurant & sake bar.

Lune Bleue [ Blue Moon ]

Umeboshi??? Delicious!

Two pretty pink onigiri topped with kamaboko "ribbons" help raise awareness of breast cancer.

A combination of salty umeboshi (Japanese pickled plums), creamy avocado, and a slightly sweet vinaigrette made with walnut oil & mirin.

Chicken braised with cheek puckeringly tart umeboshi along with red perilla leaves makes for a colorful cross-cultural dish.