AMAZING UMEZU

Today as I was enjoying my lunch I couldn't help but feel sorry for all the many people around the world who have never tasted a perfectly made umeboshi in all its royal pink soft savoriness. What a vast and unknown gap that lack leaves in a life, when filling it might resolve so many of the world's problems; for who, while experiencing the perfection of a homemade umeboshi, could feel anything but nearness to paradise?

This brought me naturally to thoughts of heavenly umezu, the fine yet unsung umeboshi vinegar, made from the pickled plums themselves (actually apricots, so sue me) which takes on the hue and perfume of the umeboshi, stratospherically commingled with the essence of that cosmic tartness that does so well and goes so good in making pickled ginger, for example, or when poured on salads, one could go on forever, as umeboshi and umezu will... though the latter nectar is as yet unknown in solo form even to Google, hence the untoward lack of links...