This is so delicious and so simple. The only thing missing is it's too low in fat. And I'm really jazzed to say...I made this up. I was trying to recreate the many lovely sashimi dinners I've enjoyed and stay within the recommended foods for my type. The lemon juice and vinegar are already big exceptions.
Sashimi:
Marinade/dip: mix Shoyu and fresh lemon juice
Slice tuna and put on lovely plate.
The second course: Pickled Japanese Cauliflower
Ofcourse wait and eat this after the tuna…so It's probably marinated for a good 1/2 hour
Ari Gotto (sp?)
Suzanne
Hey Suzanne,
Hopefully we will get more recipes with the forum hitting its stride.
Talk to you soon.
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Are pickled foods ok to eat? I was under the impression that staying away from them is wise.
Kay