June is the season for ume. They are often called plums, but it turns out that they are closer to apricots. Last year around this time, I made my first batch of umeshu (plum wine). Today's concept is a play on the word.
U+ME - when it comes to food, I think of how intimate sharing can be. Here is a meal that focuses on intimacy: One long strand of pasta with ume, garlic, shiso, and nori. Served on a single plate with two forks ( ok, I admit I was inspired by Lady and the Tramp ).
Stack neatly, cut off edges, and let dry. This is one looong strand of pasta!
|The Sauce : ume, crispy garlic, olive oil, soy sauce, mirin|
Ready to eat, with my homemade umeshu to go with it.
...and in the end, we'd meet somewhere in the middle.