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Udon
Flat whole wheat noodles, much like fettucine. Udon come in many blends of flours, from all
whole wheat to brown rice to unbleached white flour.

Umeboshi Plum Paste
A puree made from umeboshi plums to create a concentrated condiment. Use this one
sparingly, as it is quite salty, but it is a great ingredient in salad dressings and sauces.  

Umeboshi Plum Vinegar
A salty liquid left over from pickling umeboshi plums. Used as a vinegar, it is a great
ingredient in salad dressings and pickle-making.

Umeboshi Plums
Japanese pickled plums (actually, green apricots) with a fruity, salty taste. Pickled in a salt
brine and shiso leaves for at least one year (the longer, the better), ume plums are traditionally
served as a condiment with various dishes, including grains. Ume plums are reputed to aid in
the cure of a wide array of ailments--from stomach aches to migraines. These little red plums
(made red from the shiso, which add vitamin C and iron), ume make good preservatives. The
best quality plums are the most expensive ones, but they are used in small amounts, so one
jar will last a long time.