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.
  1.80C!