Roasted Pumpkin Seed & Umeboshi Vinegar Dressing

Hearty steamed greens, such as kale, and even delicate greens, like yu choy, can be enhanced with the nutty taste of the roasted pumpkin seeds combined with the salty sour taste of umeboshi plums. Both Eden foods http://www.edenfoods.com and Mitoku http://www.mitoku.com have an excellent selection of umeboshi products. It is easy to make in a good quantity of the dressing, to store in the refrigerator. A small quantity gives your leafy greens the extra bite of flavor. It also taste delicious on corn on the cob.

Grind until seeds are coarsely ground. 

Roasted Pumpkin Seed & Umeboshi Vinegar Dressing

1 c pumpkin seeds

4 umeboshi plums or 4 tbsp umeboshi vinegar 

1/4 c chopped parsley, cilantro, or scallions

Washing dry roast pumpkin seeds in skillet until light brown. Grind to a paste in a suribacchi grinding bowl. Remove pits from umeboshi plums, finely chop, and grind with seeds in suribachi  or add vinegar to pulverized seeds. Add water to obtain desired consistency. Parsley, cilantro, or scallions can be added. Store in airtight container in refrigerator.