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Simple sauce made from Umeboshi and Sugar
Servings 1


  • 2-3 Umeboshi deseeded and mashed
  • Sugar half the volume of Umeboshi, then adjusting to taste
  • Mirin optional, to taste
  • Water as needed, so sugar doesn't burn


  • Dump everything above into a small pot. As the volumes are really small, there is a chance this might burn before melting so I added some water.
  • Heat until sugar melts and mix to form into a paste.