5 6 thumb-size raw okra,
Thinly sliced on diagonal 1/2 Onion, thinly sliced (can be
Yellow or red/purple onion) 2 tb Rice vinegar
2 tb Shoyu
Place okra and onions in a container. Blend vinegar and shoyu. Mix well with okra and onions. Should be ready to serve in 1 hour I have not yet tried any of the recipes in the book, but I hope to and you may see some pickle recipes from me in the near future. Source: From BOOK REVIEW: Tsukemono. Tsukemono are Japanese marinated vegetables or pickles. Kay Shimizu has a beautiful cookbook with over 100 tsukemono recipes. (_Tsukemono: Japanese Pickled Vegetables_, 1993. ISBN: 0-87040-910-7.)
Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 5] Feb. 5, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?