Japanese cuisine, Japanese food recipes.

Put as much crunchy pickled plum as you like!
First:

Cut mioga ginger and sweet-vinegared ginger into chunky pieces.

Chop off the stem of perilla leaves, and cut into rough strips.

Remove seed from karikari-ume (crunchy pickled plum) and cut into chunky pieces.

Second:
Mix all ingredients with rice and place on serving dish.

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