This versatile sour-salty-sweet sauce can be used as a spread for sandwiches or as a dip for vegetable chips or cold noodles. It keeps well refrigerated in a glass jar for up to a month.
In a small container, mix the mashed plums, miso and 2 teaspoons of the mizu ame. Taste and adjust with more syrup if it’s too sour or salty. Stir in enough dashi to thin the mixture to a pourable consistency. Cover and chill until ready to serve.