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How to make a sushi bowl

Tribune News Service photo

Rice vinegar, sesame oil adn miso paste give tofu a lot of flavor to soak up. (Abel Uribe/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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