Hello everyone,
This is Sato from the Choya Kyoto store.
The heat has been relentless these days—how are you holding up?
Today, I’d like to introduce a refreshing summer recipe: Ume Marinated Salad, made with ume syrup and vinegar.
Using ume syrup made with organic agave is the perfect choice for hot summer days!
Simply chop the ingredients, mix them together, and you’ll have a stylish dish ready in no time.
【Recipe】（Serves 2 / Cooking time: 10 minutes, excluding marinating）
- 4 tbsp ume syrup
- 4 infused ume
- 8 cherry tomatoes
- 1 avocado
- 80 g mozzarella cheese
- 80 g octopus
- 3 tbsp vinegar
- Salt, to taste
- Black pepper, to taste
- 3 tbsp olive oil
1.Cut the cherry tomatoes in half, dice the avocado into bite-sized pieces, and slice the octopus thinly.
2.Remove the seeds from the ume fruits and chop the pulp finely.
3.ombine step 1 and step 2 with mozzarella cheese, vinegar, salt, black pepper, and ume syrup. Let sit for 10 minutes.
Tip: Bite-sized mozzarella balls are especially convenient.
4.Serve on a plate and drizzle with olive oil
The crisp texture of the ume pairs beautifully with this dish.
For those who enjoy drinks, try topping with basil or shirasu (whitebait) to turn it into an elevated appetizer.