1 cup rice wine vinegar
1/4 cup sugar
2 tablespoons salt
1 teaspoon garlic
1 teaspoon ginger
1 small beet, roasted and segmented, optional
1 daikon root, julienned
3 cups Michigan soy beans*, soaked for 24 hours
1 pound shrimp shells, rinsed well
6 stalks celery, cleaned and chopped
4 carrots, chopped
4 parsnips, peeled and chopped
2 large Spanish onions, chopped
6 sheets kombu seaweed
2 cups packed bonito flakes
Lemon juice, optional
Hot sauce, such as Tabasco, optional
3 pounds Lake Superior whitefish fillets, cleaned, skin and pin bones removed, portioned into 3- to 4-ounce pieces
1/4 cup sweet soy sauce
1 cup rice flour
1 1/2 tablespoons olive oil, mixed with 1 1/2 tablespoons vegetable oil, plus more for sauteing bok choy
6 baby bok choy, cored, halved, leaves roughly chopped
1/4 cup white wine
2 red grapefruits, segmented
*Edamame may be substituted for Michigan Soy Beans. The roasted beet used in the pickling liquid can be omitted, as it is a restaurant "trick". It is used to add a vibrant pink color to the garnish and slight earthiness to the flavor of the pickling liquid.
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