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Pickled plum rice with ooba and sesami
Pickled plum rice with ooba and sesami

Before you jump to Pickled plum rice with ooba and sesami recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Also Healthy.

Many men and women do not understand that the foods you decide on can either help you to be healthy or can negatively effect your health. It’s also advisable to realize that there are foods that you will need to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. These types of foods are filled with bad fat and also have little or no nutritional value. In the following paragraphs we’re going to be going over foods that you need to be eating that can help you remain healthy.

In addition when it comes to having a dessert after your meals you should consider having various citrus fruits. Together with vitamin C, you will realize that there are plenty of other health benefits that you will find in these types of fruits. You may also want to put together a few things like orange sections, shredded coconut mixed with a teaspoon of honey.

For those of you who want to get started living a healthier life the tips above can help you do that. Something that you should actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to pickled plum rice with ooba and sesami recipe. To make pickled plum rice with ooba and sesami you need 6 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Pickled plum rice with ooba and sesami:
  1. Prepare 2 cups cooked rice
  2. Get 1 pickled plum (umeboshi)
  3. Provide 4 perilla leaves (ooba)
  4. Get 2 tablespoons dried young sardines(shirasu)
  5. You need 1 tablespoon sesami
  6. Use 1 teaspoon sweet sake(mirin)
Steps to make Pickled plum rice with ooba and sesami:
  1. Remove a seed from a pickled plum. Combine sweet sake and the pickled plum.
  2. Slice perilla leaves into small pieces.
  3. Place 2 cups cooked rice in a plate. Add the pickled plum, shirasu and the perilla leaves to rice and sprinkle sesami on the top.

Combine rice, pickled plum, perilla leaves (ooba), dried young sardines(shirasu) and sesami. Ume plums grow on large deciduous trees and are preceded by extremely fragrant deep pink blossoms. The young bright green plums first Ume plums are never eaten raw, and instead are preserved, made into vinegar or jam, or fermented into a popular Asian wine. Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove a lot of the sticky starch. Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute.

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