Regardless of the misnomer, ume continues to be referred to as plums, ume vinegar as plum vinegar, and umeshu as plum liqueur, so it's safe to say the nickname has stuck. Ume has yet another name ...

Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grapeseed oil in a sauté pan (do not use nonstick) over medium-high ...

Remove from heat, stir in ume plum vinegar, top individual servings with toasted or hot sesame oil as desired and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.