Description
Ume su is the salty, tangy liquid left over from making umeboshi (pickled ume plums). It’s naturally rich in flavour, giving dishes a sour–salty lift similar to a mild vinegar.
Use it in dressings, sautés, marinades or sprinkled over vegetables. It adds complexity quickly and works especially well with rice dishes or salads. A simple, traditional Japanese seasoning with a distinctive fruity sharpness.
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