Place the radishes, water and umeboshi plums in a saucepan. Bring to a boil, and reduce the flame to medium-low. Simmer 2 to 3 minutes. Remove the plum and discard or use in another dish. Place the radishes in a serving bowl. Slowly add the diluted kuzu to the radish cooking water, stirring constantly until the liquid becomes thick. Pour over the radishes and garnish with parsley.
If the radishes have the radish greens attached, they can be washed, blanched 1 minute in boiling water and chopped. The greens are very attractive when placed in the center of the bowl and surrounded by the radishes.
0g fat (9% calories from fat),