Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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