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Crazy Corn on the Cob Toppings

Brined Japanese plums known as umeboshi, combined with sweet low-alcohol wine (mirin), make for an umami flavor bomb of sweet and salty. Leftover paste is great in stir-fries, mixed into rice, or tossed with noodles.

This umeboshi paste combines the saltiness from salt-pickled Japanese plums with the sweetness from mirin (a low-alcohol wine made from rice) to create the perfect topping for summertime’s sweet corn.... Read More

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