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Ume Shiso Carpaccio

This MediterrAsian recipe tops raw fish and summer vegetables with an appetizing, seasonal ume shiso dressing.



Prep Time:

15 min.



Good For:



Ume Shiso Carpaccio

What makes this carpaccio special is the seasonal MediterrAsian dressing – olive oil blended with pickled ume (Japanese plum) and shiso leaves. I love it because it has a bit of everything: sweet, sour and salty from the ume, peppery from the olive oil and minty and slightly bitter from the shiso.  

Learn more about why ume (Japanese plum) is a summer must in Japan! 

For this recipe, I recommend madai, red sea bream. Madai is a white fish with a simple flavor and a subtle umami that really comes alive when paired with the right ingredients! It’s low fat, high protein and easily digestible. It’s great for meals after intense workouts because it contains creatine that boosts metabolism, asparagine acid that helps you recover from fatigue and leucine which aids insulin production and strengthens muscles. 

Check out my recipe for Sea Bream with Sesame Miso Dressing here.

Meraki Japan Ume Shiso Carppacio


  • Pickled ume (Japanese plum)
  • Shiso leaves
  • Olive oil
  • Water
  • Red sea bream, fresh and ready for sashimi consumption
  • Avocado
  • Cucumber

Blend the umeshiso, olive oil and water in a food processor until chunky or pureed (I prefer chunky for added texture). 

Pour over your sashimi fish, avocado and cucumber.

Serve chilled! 

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The Start of Summer: Pickled Ume Japanese Plum

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