Thoughtful Foods

Ingredients

1/2 cup sliced scallions
1 tablespoon chopped parsley
1 cup umeboshi juice (see note) or 2 umeboshi plums and 1 cup spring water
1/2 teaspoon sesame oil

Method

1. Mix all ingredients together in a jar or bowl

Note: Umeboshi juice is made by placing 3 to 4 umeboshi plums in a glass jar, adding 1 cup spring water, shaking and letting then mixture sit for about 30 minutes. Save the plums for another recipe and use juice in making the dressing.

Ingredients

• 2 umeboshi plums, pits removed
• 1 teaspoon. minced parsley
• 1/4 teaspoon grated onion
• 1/4 teaspoon sesame oil, heated (optional)
• 3/4 cup water

Method

1. Place the umeboshi plums in a suribachi* and grind to a smooth paste.
2. Add the parsley and onion, grind again.
3. Add the oil and mix to a puree.
4. Add the water and puree again.

* A suribachi is a Japanese style mortor and pestle. Its ridged inside surface makes it ideal for grinding roasted sesame seeds, making dressings such as above. Suribachis of various styles and colors can be ordered through the Kushi Institute Store. You also need the wooden surikogi (pestle). Or you could try the same dressing recipe in a small food processor, but we highly recommend the suribachi method.