Boil the millet in 2 cups of salted water during 25 minutes over a low heat. Mix the chopped fine herbs, 1 teaspoon of starch, the shoyu, the umeboshi paste and the grated carrot, then add the mixture to the cooked millet. Shape this mixture into small burgers and brown them on both sides in hot oil in a frying pan. For the sauce: brown the finely chopped onion, add the chopped parsley, the rest of the shoyu and a little water. Thicken with 1 teaspoon of starch. Season with a little grated horseradish.