Sunomono

• 3 Japanese cucumbers
• 0.25 tsp. salt
• 3 Tbsp. rice vinegar
• 0.25" fresh ginger, peeled, sliced thin, mashed, and minced
• 1 Tbsp. sugar
• 0.25 tsp. soy sauce
• 1 tsp. sesame seeds

Slice the cucumbers as thinly as you can. Stir in the salt and let it sit for 5 minutes. Rinse the salt off and squeeze as much water out from the cucumbers as you can.

Toast the sesame seeds in a small dry skillet.

In a small bowl, mix the rice vinegar, sugar, ginger, and soy sauce together until the sugar dissolves.

Add the vinegar mixture and sesame seeds to the prepared cucumbers and mix well. Refrigerate for at least an hour.

You may also add a few small salad shrimp or slices of octopus tentacle if you wish.