PURPOSE: Japanese ripe plums are salted for a prescribed period of time and the resulting plum flesh and juice are stirred together into a paste, spices are admixed thereto, then they are ground, combined with seasonings and heat treated to prepare title seasoning useful for preserving and seasoning meats.

CONSTITUTION: Japanese ripe and fresh plums are washed, drained and then pickeled using about 12%, based on the plums, of rock salt for about 2W3 weeks. The salted Japanese plums and resulting juice are stirred with an agitator into a paste and stones are removed. The resulting paste is combined with about 2% of beafsteak plant leaves, 8W10% of Guinea pepper and 2% of gralic and stood for 2 or 3 weeks. They are ground and combined with extenders such as "koji", "miso", or sugar and then heat treated to give said seasoning.