I'm so excited to share with you this savory sauce I've created this week... I ate this with a so delightful sushi roll (the best I've ever had!) made of: parnsip rice (found here:http://therawchef.com/therawchefblog/raw-recipe-broccoli-hoisini-sauce-parsnip-rice, but without mac nuts or green onion, but added fresh chives), avocado, sun-dried tomatoes, shredded carrots, alfalfa and chia sprouts, bell pepper, green onion, ananas, sesame and fresh cilantro and bee balm leaves, roll in a nori and spinach lined rice paper sheet (not raw).. yum!
1 tablespoon umeboshi plums puree (asianmarket or healthfood stores)
1/4 teaspoon nama shoyu
2 teaspoon water (maybe 3)
1/4 teaspoon agave (may be replaced by a dash of stevia green leaf powder)
dash of each: cayenne, fresh ground pepper, powdered ginger
1 tablespoon goji berries
Mix all ingredients excepted goji berries. You want the sauce a little more liquid than the final result, because you'll let the goji infused in for a few hours...
It is pretty salty, but you just have to put a little on each sushi or whatever else... also good with veggies :) I suppose it would also be great as a japanese/asian dressing...