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From: jsnyder@uw-june.UUCP
Newsgroups: net.veg,net.cooks
Subject: Re: request for recipes
Message-ID: <1574@uw-june.UUCP>
Date: Wed, 12-Nov-86 20:09:12 EST
Article-I.D.: uw-june.1574
Posted: Wed Nov 12 20:09:12 1986
Date-Received: Sat, 15-Nov-86 05:28:59 EST
References: <2506@princeton.UUCP> <773@hropus.UUCP>
Organization: U of Washington, CSCI, Seattle
Lines: 26
Xref: watmath net.veg:973 net.cooks:7699
Summary: too much salt?

In article <773@hropus.UUCP>, jin@hropus.UUCP (Jerry Natowitz) writes:
> 
> Take a few Umboshi (Japanese salted plums), pit them (or it depit?)
> stick them in a blender or food processor along with a scallion or two
> and some oil (start with .5 cups, add more to taste), peanut oil or
> a bland oil is okay, olive oil is a waste of money in this recipe.
> Add some lemon juice (from .5 to 1 lemon) and blend well.  Salt to taste
> with soy sauce or tamari.  If you try this let us know how it turns out.
> 
> Variations would be to add a bit of sesame oil or to use miso
> instead of soy.

It's a nice idea to use this kind of dressing with a cabbage, raisin,
and cashew salad, but the recipe given seems incredibly salty.  Umeboshi,
tamari, shoyu, and miso are all salty condiments.  Umeboshi are perhaps
the saltiest (I don't have numbers).  I guess my advice would be to taste
it BEFORE adding tamari or miso.

Here's another Japanese-ish salad dressing:  mix about equal parts 
	(1) rice vinegar (other types are too harsh)
	(2) sesame oil (untoasted)
	(3) mirin (the Japanese equivalent to cooking sherry: sweet,
		   fermented liquid made from - you guessed it - rice).

Use this as a marinade for shredded cabbage.  Toss with black sesame seeds.
A little diced red (bell) pepper adds great color.