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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kikkoman.