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    Sunomono

    (Japanese Cucumber Salad)

    2 medium cucumbers, peeled and seeded
    2 teaspoons salt
    1/3 cup rice vinegar
    1 tablespoon sugar
    2 teaspoons Kikkoman Soy Sauce
    1/4 teaspoon 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.

    Makes 4 servings

    This recipe created by Kikkoman.

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