Young shoots and plum meat

Peel the udon and cut it into pieces, and remove any hard yellow streaks. It is prone to dryness, so soak in vinegared water (not included) for a few minutes.

Remove the seeds of the umeboshi and tap it with a knife to make it into a paste.

Transfer the plum meat to a bowl, add sugar, light soy sauce and mirin, and mix well.

Add the squid cut of wakame to easy-to-eat size and drained udon to the bowl in [3] and mix it to finish.