Category:
Appetizers, Condiments + Spice Blends

Seasons:
May, June, July, August, September, October

Adapted from Kansha, by Elizabeth Andoh

This versatile sour-salty-sweet sauce can be used as a spread for sandwiches or as a dip for vegetable chips or cold noodles. It keeps well refrigerated in a glass jar for up to a month.

Super easy

2 tablespoons mashed pitted umeboshi plums (preferably soft ones)
2 teaspoons Saikyo miso (or other white miso)
2 teaspoons (or more) mizu ame or maple syrup
2 tablespoons vegetarian dashi or cold water

Sour Plum Sauce Directions

In a small container, mix the mashed plums, miso and 2 teaspoons of the mizu ame. Taste and adjust with more syrup if it’s too sour or salty. Stir in enough dashi to thin the mixture to a pourable consistency. Cover and chill until ready to serve.