- 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.
Sunomono (Japanese Cucumber Salad)
ingredients
2 medium cucumbers, peeled and seeded
1/3 cup Kikkoman Rice Vinegar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
