Makes 1/2 cup
Ingredients:
1/4 cup nama shoyu (I use Gluten Free Tamari)
3 Tbs umeboshi vinegar
2 Tbs umeboshi plum paste
2 tsp of maple syrup or brown rice syrup
pinch of sesame seeds
Optional: green onion for garnish
Method:
In a blender, combine all ingredients until Smooth. Serve in dipping bowls.