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The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
The following recipe addresses the special diet considerations for: dairy-free; low fat; low glycemic index; vegan; vegetarian; cardiovascular disease; diabetes; inflammatory bowel diseases

Cu, pronounced "tsu", is a condiment from the North of China. Normally, it is used as dip for dumplings or, with finely sliced scallion added, for spring rolls. Try adding a bit of honey for extra sweetness or some finely grated ginger for freshness. Apart from the traditional uses, cu can be used with steamed fish, for tempura, as a dressing on salads, or with steamed vegetables.

Cu can keep for several weeks in the refrigerator in a covered container.

  • 1/2 cup (1 dl) tamari
  • 1/2 cup (1 dl) brown rice vinegar or unfiltered cider vinegar
Cooking Instructions
Combine tamari and vinegar in a bowl and stir well.

Note: Measurements are provided in both U.S. and European/metric units.

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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
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