1 pound fresh organic horseradish root (enough to make 2 cups grated)

2/3 cup white vinegar

3 tablespoons mirin

1 teaspoon Wholesome Sweeteners Organic Sucanat

Peel the horseradish with a paring knife and cut into ½-inch slices.  Ina food processor fitted with a metal blade, finely chop the horseradish.  Work in the vinegar, mirin, Sucanat, and salt to taste; process into a creamy puree.  Store the horseradish puree in a glass jar in the refrigerator.  Try to serve it the same day or within a week.  Place a piece of plastic wrap under the lid of the jar to seal tightly.