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Namasu
(膾?) Is
a Japanese dish consisting of raw vegetables and seaweed thinly sliced (name),
soaked in rice vinegar (su) for several hours, preserving them slightly. Namasu
was introduced in Japan from China during the Nara period (710-794).
Namasu can also be called a
left-handed name (left means "wedge"). Sunomono and other vinegar
salads are associated with namasu.
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