Post Punk Kitchen 100

29) Umeboshi Paste

Umeboshi is fun to say and even funner to eat. Stephanie Seabirds swears by it. (Sorry, girl. Your secret ingredient ain’t so secret anymore.) She says “This stuff is the sh*t. Its one of my secret ingredients because its literally instant umami. Who knew pickled plums could be so amazing. I add it to cesar dressing to get that anchovy flavor that most vegan versions lack. I also make a umeboshi mayo that goes on my Ume Burger! yikes! Umami train!”  You can make your own umeboshi plums, but it takes a few years for them to really ferment properly.

Buy it:  Amazon

Make your own:  Homemade Umeboshi