Cooking & Baking
In reply to the discussion: What is your go to fancy seasoning for corn on the cob? Other than butter. [View all]2naSalit
(86,536 posts)in Montana!
I have been befriended by a very well traveled and food knowledgeable individual who goaded me into trying it. Reluctantly I put this strange, pinkish colored paste sparingly on a portion of the cob...
and it was really different and good! I bought some for them last month since I saw a fresh batch at the health food store in town.
Umiboshi paste, made from a salty and sour plum, is salty on some things and sweet on others while sour/mildly tart too. It's hard to describe but it is worth trying. You can put it on all kinds of things and it never tastes quite the same. Puts a little mystery in your food experience with good results, usually. I tried it on venison meatloaf and it was salty but a nice change from the tomato stuff or gravy. I forget what other food we've tried, maybe it was artichokes, but it is fun to investigate.