Use umeboshi paste to add a salty-sour fruitiness to maki sushi rolls or onigiri rice balls. Pickled plums are rich, tangy and salty, with fruity apricot notes. Although they are often called Japanese plums, ume are more closely related to apricots.
Mix the umeboshi paste with soy sauce and mirin for a tangy dipping sauce – enjoy with sushi, noodles and vegetables. A blob of umeboshi paste makes a flavourful filling for a rice ball, or even mix the paste with miso and use to glaze tofu. This puts a twist on the popular Japanese dish tofu dengaku. You can even mix a little umeboshi paste with rice vinegar and soy sauce to make a punchy salad dressing.
Store in a cool, dry place away from strong light. Once opened, keep refrigerated.
Ingredients: ume (Japanese plum), brine (modified starch syrup, salt, honey, vinegar), alcohol, flavour enhancer (amino acid), sweetener (sucralose).
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