Umeboshi and Tomato Salad
Umeboshi is Japan’s famous salt-pickled plum, packed with antioxidants and natural acidity. In this recipe, I use umeboshi as a seasoning, it adds a tangy umami kick that brightens fresh tomatoes and smashed cucumbers. This salad is perfect served over cold noodles like somen or chilled tofu, especially on hot summer days. With a simple dressing of tsuyu, sesame oil, and toasted sesame seeds, it’s an easy way to enjoy a traditional Japanese ingredient while supporting digestion and fighting fatigue. Whether you’re new to umeboshi or a longtime fan, this salad offers a delicious, nutritious twist perfect for summer meals.
Cold Soba Noodles with Summer Veggies
It’s hot out—perfect weather for Chilled Soba Noodles with Dashi-Steeped Veggies. This dish is inspired by 揚げ浸し (agebitashi), a refreshing Japanese summer favorite where fried vegetables are steeped in a flavorful dashi-based broth.
Dashi is the heart of this recipe. It gives the vegetables that deep umami flavor, so I highly recommend using a good-quality one. Once chilled, the veggies soak up all that savory goodness and become the perfect make-ahead topping or side dish.
Eggplant is a classic for agebitashi—you’ll often see just eggplant at izakayas in Japan—but I like mixing in other summer vegetables and serving it over soba noodles. The combination of nutty buckwheat noodles and cold, umami-packed veggies is my idea of peak summer comfort food.