1 ripe persimmon, peeled and deseeded
1 TB minced fresh ginger
1 TB umeboshi plum paste
2 TB umeboshi vinegar, lemon juice or rice vinegar
2 TB tamari
1/4 C water
Combine all ingredients to for a smooth paste.
2 TB minced spring onion – decoration
This sauce is perfect for dipping fruits and veg, also as a sauce for zucchini pasta, or it makes a great salad dressing.