The chefs of Otowasan Kannonji Temple teach us two ways to enjoy umeboshi pickles. The first is to make ume paste by grinding the pickles and mixing with sugar and mirin, before adding ubayuri lily bulb. The second is to simmer the umeboshi with iri-zake to bring out the umami flavor, before topping it off with vinegar. These simple yet delicious seasonal dishes make for refreshing summer treats.