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SASHIMI (Sliced Raw Fish), Japanese
Remove skin, bone, and the dark portion of fish. With a sharp knife, slice fish about 2 inches long and 1 inch wide and about 1/8 inch thick. Neatly overlap each sliced piece. Arrange on shredded lettuce, either on a large platter or on small individual plates. Leave in refrigerator until ready to serve.
To eat, dip a piece of raw fish into a sauce made of soy sauce and ginger or mustard, Serves 4.
Contributed by Mrs. Kay Kawai, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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