Hi Alicia,
I've made a few of your recipes and they are delicious. The only thing that I can't seem to get around is the flavor of uemboshi vinegar. It is too strong for me. Can you substitute another kind of vinegar in your recipes for this and which one/s would you recommend? I made the Leek, Mushroom Crostinis and the baby bok choy with vinegar and oil.

I looked it up and red wine vinegar and shoyu were suggestions to substitute.