This recipe is from a young fellow called Charl Leslie, who writes a weekly food column in a newspaper. It's a clever little recipe, and ideal to serve with deep-fried shrimps in batter, fish bites, or any vaguely Japanese style food. It absolutely MUST be made ahead, for the flavours to mingle. It'll last for at least a week in the fridge. Because tastes will differ, start with the smaller amount where a choice is given, and rather add more of the ingredient as you taste it.