Sunomono

The name for the typical Japanese cucumber salad is Sunomono.  The content and dressing can vary according to who makes it and for what purpose.  You can add soy-sauce, various fish meats including shrimp and octopus (my favorite), and use a wide variety of spices.  The recipe below is just the simple cucumber salad version as I make it to eat with my freshly broiled salmon.

Serves 4.

Ingredients:

• 1-large English or 2-medium cucumbers
• 2-teaspoons salt
• 1/3 cup rice vinegar
• 1-Tablespoon sugar
• 1/2-teaspoon to 1-Tablespoon gingerroot, fresh, grated or chopped
• [optional] 2-teaspoons soy sauce

Directions:

1. Wash and clean cucumbers, score skin and slice into thin slices (while I typically use the cucumber whole, some may like to peel and seed it).  You score the skin by holding a sharp knife blade between your thumb and forefinger so that it protrudes about 1/4 inch (2-3mm) from your fingers.  Carefully run the blade down the length of the cucumber, rotating it slightly in order to make 6-12 fine, long slices through the skin.
2. Combine vinegar, sugar, ginger, and soy sauce (if used) in a serving bowl.
3. Add cucumbers.  Mix gently but well
4. Serve immediately or chill if a colder salad is desired.

Enjoy!