Date: Sat, 04 Feb 95 19:27:25 PST
From: artemis@netcom.com (Michelle Dick)
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.) The book is
lavishly illustrated with with photographs of most of the dishes as
well as steps in the preparation process. It's definitely a feast for
the eyes.
Okra Shoyu-zuke (okra and onion pickles)
5-6 thumb-size raw okra, thinly sliced on diagonal
1/2 onion, thinly sliced (can be yellow or red/purple onion)
2 tablespoons rice vinegar
2 tablespoons 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
kwvegan vegan