Puree

DI UMEBOSHI

Directions:
in cooking, instead of salt, with cereals and vegetables or to prepare sauces.

Mode à use:
macrobiotic sauce: mix well & frac12; teaspoon puree and a little finely chopped spring onion.
Add & frac12; cup of water and stir again.
Use to dress cooked vegetables and salads.

Features:
umeboshi ryujin gi à reduced to a puree, for one pi ù quick use.
Available in 200 g.

Components:
Japanese plums (prunus mume); sea salt; shiso leaves (perilla frutescens).

Cod. 1PURYU