Introduction

When the hot summer months make you lose your appetite, many people in Japan enjoy this refreshing rice dish flavored with umeboshi (pickled plum). Umeboshi is also known for its food safety benefits, making this dish perfect for packed lunches or picnics. This simple recipe only requires chopping and mixing — easy and delicious!

Note:
Umeboshi are Japanese pickled plums with a salty, sour taste, often used to add flavor and preserve food.
Shiso (Japanese perilla) is a fragrant herb with a fresh, slightly minty flavor, commonly used in Japanese cuisine.

Ingredients (Serves 2)

• Cooked rice: 350g (about 1.5 cups)

• Umeboshi (pickled plums): 2 pieces

• Shiso leaves (Japanese perilla): 5 leaves

• White sesame seeds: 1 tablespoo

Instructions

1. Remove the pits from the umeboshi and finely chop the plums. Thinly slice the shiso leaves into thin strips and soak them in water briefly to refresh.

2. In a bowl, combine the cooked rice, chopped umeboshi, drained shiso leaves (reserve a few strips for garnish), and white sesame seeds.

3. Gently mix everything together evenly without smashing the rice.

4. Serve the rice in bowls and top with the reserved shiso strips for a fresh garnish.