Limu Tsukudani

• ½ cup mirin
• 1½ cups shoyu
• 1¼ cups sugar (coarse brown)
• dash of monosodium glutamate
• 1 colander full of limu (drained)

Clean limu – bring sugar, shoyu and mirin to a full boil and add limu. Stir occasionally to prevent burning. Lower heat to low and cover and cook about 45 minutes or until soft. Heavy aluminum type pot recommended to keep from scorching. Add monosodium glutamate last stages of cooking. Goma (sesame seeds) and chili pepper may be added according to personal preference.