Umeboshi plums are native to northern Japan and resemble apricots. They are too acidic to be eaten raw and are pickled with sea salt and shiso leaves, which give them their rich red colour.
The pickled plums have a strong, sour, and salty flavour and are used regularly in macrobiotic cooking. Umeboshi is also used medicinally for nausea and toxicity.
The leaves of the bok choy are cut into large pieces
The umeboshi plum and kuzu are puréed in a suribachi with a little of the vegetable cooking water
The ginger is grated
The roasted sesame seeds are chopped
Bok choy with sesame and umeboshi sauce