Yama-Imo Sanbaizu (Mountain Yams in Vinegar Sauce)

Mrs. Takeo Isoshima

• SERVINGS 3 – 4
• 1 medium sized yama imo
• 1/2 lb. white meat fish

Sanbaizu:

• 2 tablespoons shoyu
• 1 tablespoon lemon or lime juice, or vinegar
• 1 tablespoon sugar
• 1/2 teaspoon gourmet powder
• Mix well

Pare and slice yamaimo. Slice fish as for sashimi. Mix with sanbaizu. Finely slivered ginger root may be added before serving.