Pickled Plum And Calamari Salad (Ume Ika Somen)

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1 large Umeboshi (pickled plum) seed removed and minced

1 tsp olive oil

2 oz sashimi grade ika (squid) sliced lengthwise into “noodles”

2 Tbs asian pear cut into small cubes

2 shiso leaves rolled and cut into very thin ribbons

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