Sunomono (Japanese Cucumber Salad)
- 2 medium cucumbers, peeled and seeded
- 2 tsp. salt
- 1/3 C. rice vinegar
- 1 Tbs. sugar
- 2 tsp. Kikkoman Soy Sauce
- 1/4 tsp. grated fresh ginger root
Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.
Yield: 4 servings.