Steps
- 1.
Taiwanese Plum Sauce (Taiwan): Base flavoring agent for dipping sauces
- 2.
Japanese Umeboshi Onigiri (Japan): Sour filling in rice balls
- 3.
Cantonese Preserved Plum Duck (Hong Kong): Tenderizing marinade component
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Taiwanese Plum Sauce (Taiwan): Base flavoring agent for dipping sauces
Japanese Umeboshi Onigiri (Japan): Sour filling in rice balls
Cantonese Preserved Plum Duck (Hong Kong): Tenderizing marinade component
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