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Cabbage with Umeboshi Sauce
  1. Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.
  2. Take out the cabbage but reserve the water.
  3. Add umeboshi paste to the reserved water and bring to a boil again.
  4. Stir in the dissolved kuzu and simmer until sauce thickens. If it does not thicken after a few minutes, dilute a little more kuzu in cold water and try again.
  5. Pour over the cabbage.
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