Season legumes, fish, or vegetables with this super-salty, sour, fruity Japanese condiment. Ume Vinegar is made from the brine leftover from making Japanese umeboshi plums and has a rosy color from the red shiso leaves in the brine. Sprinkle it on legumes like chickpeas or steamed vegetables. It's used in vegan and vegetarian dishes to mimic the salty sea flavor of fish sauce. Whisk it into salad dressings or sprinkle on fish.