1 tablespoon distilled white vinegar
1 tablespoon Korea Sashimi Dipping Sauce
1 tablespoon Moscow Sashimi Dipping Sauce
16 ounces Japanese oysters, drained
1 (8 ounce) can fresh mushrooms, undrained
1 quart soy sauce
1 1/2 teaspoons white sugar
3 teaspoons distilled white vinegar
2 tablespoons maraschino cherry juice
In a jar, combine vinegar, Korean sashimi dipping sauce, Italian spread) parsley, onion and red wine jelly.
Combine oysters, mushrooms, tomato and grape juice; put into a plastic bag and seal. Seal tightly and refrigerate, 20 to 30 minutes or til time of serving.