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Before you jump to Pickled plum rice with ooba and sesami recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

Eating healthy foods makes all the difference in the way you feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds plays a part in a more healthy feeling. Eating more vegetables helps you feel much better than eating a piece of pizza. Deciding on healthier food choices can be difficult when it is snack time. Shopping for snacks can be a struggle because you have so many options. Here are some healthy snacks that you can use when you need a quick pick me up.

Healthy foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Selecting whole grain snacks is always much better than eating the refined grains we commonly obtain in our grocery stores.

A large variety of instant health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to pickled plum rice with ooba and sesami recipe. To make pickled plum rice with ooba and sesami you need 6 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Pickled plum rice with ooba and sesami:

1. Provide 2 cups cooked rice
2. Take 1 pickled plum (umeboshi)
3. Prepare 4 perilla leaves (ooba)
4. Provide 2 tablespoons dried young sardines(shirasu)
5. Take 1 tablespoon sesami
6. You need 1 teaspoon sweet sake(mirin)

Instructions to make Pickled plum rice with ooba and sesami:

1. Remove a seed from a pickled plum. Combine sweet sake and the pickled plum.
2. Slice perilla leaves into small pieces.
3. Place 2 cups cooked rice in a plate. Add the pickled plum, shirasu and the perilla leaves to rice and sprinkle sesami on the top.

Combine rice, pickled plum, perilla leaves (ooba), dried young sardines(shirasu) and sesami. Ume plums grow on large deciduous trees and are preceded by extremely fragrant deep pink blossoms. The young bright green plums first Ume plums are never eaten raw, and instead are preserved, made into vinegar or jam, or fermented into a popular Asian wine. Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove a lot of the sticky starch. Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute.

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