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(5.) UMEBOSHI PLUM

A tart salty plum, pickled with red shiso (Japanese basil) leaves. Often called 'the king of alkaline foods', umeboshi plums are an ancient Japanese health food used to balance and strengthen.
Highly valued for its antibacterial properties, a digestive aid, and also for hangovers or whenever the body feels depleted. Ideal for sushi, dips, sauces, and salad dressings.

A more convenient way to consume it is to use umeboshi plum vinegar, which is not true vinegar but a fuchsia hued brine.

(6.) DAIKON RADISH

Native to Asia, these are very large carrot-shaped radishes.

Also called Japanese radishes, they have a white flesh that is juicy and a bit hotter than that of red radishes but milder than that of black ones. While radishes are not nutritionally outstanding, they are a good source of vitamin C. They make a perfect, very low calorie snack food.

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