When I was in Japan, I'd look for
whatever whole grain rices and grains or noodles were available there, then look to see what produce was in season.
Whatever your carb intake, focus on high - quality carb sources such as vegetables and fruits, beans and
whole -
grains such as quinoa, brown
rice,
whole - wheat pasta and tortillas.
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed
rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon toasted sesame oil * 2 teaspoons unrefined, cold - pressed extra-virgin olive oil pinch of crushed red pepper, or more to taste 2 1/2 pounds (or
whatever you can get) grass - fed beef flank steak, cut across the
grain on a diagonal into 1 - inch thick slices or left
whole (marinating can be longer if the steak is
whole)