Makes more than 1 cup
Sweet succulent persimmons are complemented by tangy umeboshi plums and vinegar for a dynamic dipping sauce.
1 ripe persimmon
1Tbs shredded or finely minced ginger
2 umeboshi plums, or 1 Tbs umeboshi plum paste
2 Tbs umeboshi vinegar
2 Tbs nama shoyu (I use Gluten Free Tamari)
1 Tbs of brown rice vinegar or apple cider vinegar
1/4 cup water as necessary
Optional: 2 Tbs minced green onion for garnish
Peel the delicate skin from the persimmon. Remove any seeds or firm parts. In a blender, blend persimmon, ginger, umeboshi plums or paste, umeboshi plum vinegar, tamari, and brown rice vinegar until smooth. Add a little water as necessary for desired consistency. Serve in dipping bowls and garnish, if desired, with green onion.