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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
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    Home » Course » Salad

    Tomato Ume Salad

    June 22, 2022 by Marc Matsumoto Leave a Comment

    Tomato and Ume Salad ready to serve.

    Umeboshi is a classic Japanese pickle made from a small stone fruit called Ume. It's often translated as "plum", but it's more closely related to the apricot with fuzzy skin and tart fragrant flesh. The green fruit are pickled with salt and then partially dried to preserve them which makes them very salty and very sour.

    It's traditionally eaten with rice, but I love using umeboshi as a seasoning for dressings, pasta, or even stews. It works for almost any dish you want to add a pop of salt or acidity to and it's delicious with tomatoes.

    This easy salad is dressed with a drizzle of olive oil and umeboshi, and a dusting of katsuobushi flakes adds a smoky flavor and amplifies the umami in the tomatoes.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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