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Japanese Digest, Fatfree, Feb95 1 Servings

INGREDIENTS

5 6 thumb-size raw okra
Thinly sliced on diagonal
1/2 Onion, thinly sliced can be
Yellow or red/purple onion), Yellow or red/purple onion
2 T Rice vinegar
2 T Shoyu

INSTRUCTIONS

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.  1.80á  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1071.1mg
Potassium: 361.1mg
Carbohydrates: 21.1g
Fiber: 1.3g
Sugar: 3.1g
Protein: 2.3g


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