For Pork Ume Roll Cutlet: Remove the pit from the umeboshi and mash into a paste. Cut shiso leaves in half.

Place shiso leaves and umeboshi paste on pork slices and roll them up.

Spread a thin layer of mayonnaise on the surface and coat with breadcrumbs. Bake in a toaster for about 5 minutes until cooked through.

For Ume Tuna Mayo Tamagoyaki: Remove the pit from the umeboshi and mash into a paste.

Mix the umeboshi paste with tuna and mayonnaise in a bowl.

In another bowl, beat eggs with mirin and a pinch of salt.

Heat vegetable oil in a tamagoyaki pan, spread evenly, and pour 1/3 of the egg mixture. Cook over medium-low heat.

Place the ume tuna mayo mixture on the cooked egg and roll towards you. Repeat with the remaining egg mixture.

For Ume Potato Bake: Cut new potatoes in half and soak in water for 5 minutes. Drain and microwave for 2 minutes at 600W until tender.

Mash the umeboshi into a paste and mix with mayonnaise and corn in a bowl.