Umeboshi-Flavored Pickled Tomatoes

Umeboshi-Flavored Pickled Tomatoes

Pickles with the refreshing taste of umeboshi (salt-cured plums) and shiso. Serve chilled. You can even drink up the juice!

Ingredients: 3-4 servings

Tomatoes (I used plum tomatoes)
Shiso leaves
☆ Dashi stock (1/2 teaspoon of dashi stock powder dissolved)
1 cup (200 ml)
☆ Soy sauce
1-1 1/2 tablespoon
☆ Sugar
1 tablespoon
☆ Vinegar
2 tablespoons
☆ Salt
a scant 1/2 teaspoon


1. Remove the tops from the tomatoes, immerse in hot water, and turn off the heat when the skins start to peel. Rinse in water and peel off the skins.
2. Remove the pits from the umeboshi and mince. Cut the shiso leaves in half lengthwise, then julienne or mince.
3. Boil the ☆ ingredients and mix with minced umeboshi and shiso leaves.
4. Add tomatoes to mixture and allow to marinate and chill for 12 hours. Garnish with shiso leaves to taste.

Story Behind this Recipe

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.