My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.
Karl’s Ahi, Avocado, and Green Onion Futomaki
karllueck
Miriam
Jabberwocky Stew 