Steps

1. Remove seeds from watermelon and cut into approx. 2cm cubes.
   🕒 01:23
2. Peel kiwi, remove core, and cut into pieces the same size as the watermelon.
   🕒 02:06
3. In a bowl, combine 1.5 tbsp Olive Oil, 1 tbsp Vinegar, and about 5 drops of Tabasco Sauce from [A].
   🕒 02:45
4. Add the cut watermelon and kiwi to the bowl and gently toss with the [A] seasonings. [This is the key!] It tastes better when cold, so chill it as much as possible before mixing.
   🕒 03:04
5. Transfer to a serving dish and sprinkle with grated cheese and black pepper.
   🕒 03:13
6. Tear the prosciutto and place it on top. (Watermelon, Kiwi, and Prosciutto Salad is complete)
   🕒 03:30
7. Remove seeds from watermelon, cut into desired size, and place in a blender.
   🕒 04:08
8. Remove the pit from the umeboshi, lightly mash, and add to the blender.
   🕒 04:38
9. Add 1 tsp Salt and 2 tbsp Taihaku Sesame Oil to the blender and blend until smooth.
   🕒 05:06
10. Strain the blended mixture through a sieve. [This is the key!] Adding oil creates a soup-like thickness rather than a juice.
    🕒 06:13
11. Chill in the refrigerator.
    🕒 06:27
12. Serve in a bowl and garnish with shiso flower shoots, if available. (Chilled Watermelon Soup is complete)
    🕒 06:31
13. Peel off the tough green part of the watermelon rind and cut into bite-sized pieces.
    🕒 07:07
14. Rub about 1% of salt to the total weight of the cut watermelon rind.
    🕒 07:43
15. Let stand for about 30 minutes.
    🕒 07:54
16. To the squeezed watermelon rind, add 20g julienned ginger, 1 tbsp Vinegar, and 1 tsp Sugar, then knead well.
    🕒 07:57
17. Refrigerate and let the flavors meld over 3-4 days. You can also eat it immediately. (Watermelon Rind Pickles are complete)
    🕒 08:22