Sunomono (Japanese cucumbers)

Ingredients:

• 1 large greenhouse cucumber or 2-3 ground cucumbers
• 1 teaspoon of salt
• 2 tbsp. l. rice wine vinegar
• 1 tbsp. sugar
• 1 drop of soy sauce

Preparation:

1. Peel the cucumber and slice it into thin slices. Sprinkle the sliced ​​cucumber with salt and let it sit for a few minutes. Squeeze out any excess liquid.
2. In a bowl, combine vinegar, sugar, and soy sauce and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual bowls.
   
   You can add wakame (seaweed), crab and shrimp.