Tuesday, September 18, 2012

Umeboshi Vinaigrette

Umeboshi plums are a dried Japanese plum pickled with shisho leaves. They are very purifying and alkalizing for the blood and are said to promote good digestion. Umeboshi vinegar and umeboshi paste are byproducts from the pickling process and while they are not as health promoting as the plums themselves they are still very good for you and tasty too. I like to use this to drizzle over cooked grains or cooked greens. It is the main seasoning in my Macro Plate recipe. This vinaigrette is very strongly flavored so you don't need to use much for seasoning.

Mixing Umeboshi Vinaigrette into rice.
2 Tbsp. ume plum vinegar
1 tsp. shoyu or tamari
1 tsp. toasted sesame oil
1 tsp. mirin
1/2 tsp. grated fresh ginger
1/2 tsp. tahini
1/4 tsp. toasted sesame seeds or gomasio

1) Place all of the ingredients in a small jar and shake vigorously or whisk together in a bowl. That's it.

This makes about 3 1/2 Tbsp.

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