Sharpen Up with Umeboshi: A Recipe Collection

(© PhotoAC)

(© Pixta)

(© PhotoAC)

Sōmen with umeboshi. (© Pixta)

From left: Umeboshi with katsuobushi bonito flakes [© Pixta]; with hijiki, a type of black, stringy seaweed [© Pixta]; and mixed with shirasu whitebait for onigiri [© PhotoAC].)

Yamaimo mountain yam with chopped umeboshi. (© PhotoAC)

(© Pixta)

Umekyū makizushi (© Pixta) and bainiku with cucumber (© PhotoAC).

(© Pixta)

(© Pixta)

(© Pixta)

(© PhotoAC)