Japanese Cucumber Salad – Sybaritica

This Japanese Cucumber Salad is an example of a ‘Sunomono’, or Japanese ‘vinegared’ preparation. It is as elegant as it is simple and quick to prepare.

• 1 cup Cucumber slices all about 2-3 mm thick;
• ½ tsp. Salt;
• 2 tbsp. Nihaizu or use plain rice vinegar;
• Sesame seeds for garnish white, black, or a mix.

• Salt the cucumber slices and let them macerate in a bowl for about 20 or 30 minutes.
• When the cucumber has wilted, drain away the water thrown off during maceration and then gently squeeze the slices to remove as much remaining water as possible.
• Stir the Nihaizu, or plain rice vinegar, in with the slices and allow to sit for at least ten minutes.
• Finally, squeeze the slices a second time to remove excess lid, then place in serving bowls and garnish with sesame seeds, or as desired.