Use as an additional ingredient for gomaae sauce, dressings, steamed or stewed fish/meat. It tenderizes ingredients when used in stew.
Select plain, low-salt umeboshi that is not vivid red. The bright color means color additives. The flavor of umeboshi with added katsuobushi, for example, could interfere with the flavors of other dishes.
Benishoga red pickled ginger
hakusai napa cabbage.
Flavor is too strong to combine with Japanese dishes as is, but when used as an ingredient in soup, stew or stir fry, it gives depth, spiciness and some sourness to dishes. Do not overuse.
Recipe for reduced-sodium, quick version is found here.