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Umeboshi sauce

Umeboshi sauce

In the umeboshi sauce, the Japanese Ume su vinegar is used. It is produced during the lactic acid fermentation of umeboshi apricots. Ume su has a unique sour-salty note, which gives the dishes a very special taste. Ume su is an exceptionally interesting alternative to conventional vinegars.


For the sauce

  • 125g soy cuisine
  • 1 bunch chives - finely chopped
  • 1 Kloblauchzehe - pressed
  • 1 teaspoon of Ume su (Japanese, fine-acid seasoning vinegar with a salty note)
  • 2 pinches of chilli powder


Mix all ingredients together and season to taste.

This sauce goes well with boiled potatoes, pita bread or as a dip for vegetable sticks.

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