Ingredient Glossary
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| Ingredient | Description | Recipes | |
| Udon Noodles | These Japanese noodles are traditionally made with refined wheat flour water and salt and sometime egg yolks. Health food stores carry versions containing whole wheat or brown rice. Udon usually resembles linguine and has a chewy texture. |
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| Ume Plum Vinegar (umeboshi vinegar) | A liquid byproduct of umeboshi plum production; green plums are pickled with salt water and red shiso leaves for approximately one year yielding marooncolored salty sour plums and a pinkish liquid with a similar flavor. Umeboshi vinegar is delicious in dressings soups and sauces but be careful a little goes a long way! |
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| Umeboshi Paste | Made by pureeing umeboshi plums. The procedure for making these plums is as follows : green unripe plums are soaked in salt water and red shiso leaves for approximately one year. The result is very sour salty plums which have both culinary and medicinal uses. Umeboshi is used to enhance digestion treat colds flus morning sickness and hangovers. |
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