Anything with the Japanese pickled plum, ume, I love. It’s salty, plain and simple. Growing up, the most common use was, placed in the center of musubi, rice balls. More recently you can find many different varieties of ume salad dressing in our supermarkets. Some local restaurants have their own versions, bottled for sale either in their restaurants or in the markets.
2 TB rice wine vinegar 2 TB ume (pickled plum) pulp 1 TB ume juice 1 TB mirin sake 2 tsp. sugar 1/3 c. vegetable oil
In a blender, combine all ingredients; adding oil slowly until emulsified.
Makes 2/3 cup.