Japanese Radish Salad with Ume Plum Dressing

Umeboshi have a sharp sometimes tart taste and are often rather salty. They are exceedingly good for cleansing the palate and stimulating the appetite.


Serves: 4

  • 1/4 daikon (Japanese radish)
  • 1/4 carrot
  • some chives
  • some cherry tomatoes
  • green salad


  • 2 umeboshi
  • 3 tbsp vegetable oil
  • 2 tbsp vinegar
  • 1 tbsp sake


  1. Julienne the daikon and carrot by cutting into thin strips, and finely chop the chives.
  2. Remove the stones from the umeboshi and crush using a mortar and pestle; Then add the oil, vinegar, sake and some pepper and mix.
  3. Arrange the salad, tomatoes, daikon and carrot on a plate, garnish with the chives and pour over the dressing.