Umeboshi Dressing

• 1 umeboshi (pickled plum), pitted and chopped
• 2 tablespoons komezu (rice vinegar)
• 2

Grind the umeboshi in a suribachi or other mortar to make a smooth purée. Loosen the purée with the komezu, blend in the sugar, and, while grinding, slowly drizzle in the olive oil. Blend in a little tamari, and serve the dressing over mixed salad greens.