Ume Plum Vinegar

Makes 1/2 cup


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


In a blender, combine all ingredients until Smooth. Serve in dipping bowls.

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