Japanese cuisine, Japanese food recipes.

Mayonnaise makes it mild
First:

Lightly drain canned tuna.

Take seed out of umeboshi (pickled plum), chop with knife and reduce to paste.

Cut off stem of green perilla leaves, cut into thin strips, soak in water, and squeeze out moisture.

Second:
Combine all ingredients except white sesame seeds and place in serving dish. Sprinkle white sesame seeds.

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