Recipe - Japanese Vegetable Salad

1/3 cup Soy sauce
3 tablespoon Ricewine vinegar
2 tablespoon Sugar
1 tablespoon Sake
2 teaspoon Fresh lemon juice
1 md Carrot; peeled
1 Japanese cucumber
1 small Daikon; peeled
3 tablespoon Black sesame seeds

In a small bowl, whisk together the soy sauce, ricewine vinegar, sugar,
sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green
machine. Combine vegetables in a medium bowl. Pour dressing over
vegetables, and toss well to coat. Divide salad among four bowls, and
sprinkle with sesame seeds to garnish. Makes 4