1 japanese cucumber thinly sliced
1 dessert spoon of salt
mix well
put it in a sieve
reserve
1/4 cup of rice vinager
2 tablespoon of sugar
stir in, low heat
to the fridge
wash well, remove salt in excess
tip: squeeze the cucumber after the washing
1 teaspoon of toasted sesame
sesame oil, toasted or natural
furikake (japanese seasoning) - optional
tip: kani and rice vermicelli get great in sunomono
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