A variety of apricots, picked when unripe and salted for a month together with shiso leaves, then dried and left to rest for a year. With their acidic, salty flavour, they are used in the preparation of many dishes and drinks. Excellent with cooked cereals and vegetables as a salt substitute. A prune dissolved in a little lukewarm water can be used to season cooked vegetables. When mixed with seed creams (sesame, sunflower, peanut), it can be used to make a sauce to season vegetables, cereals, pulses and fish.