Title: Sunomomo Dressing for Japanese Pickles
Categories: Japanese, Condiment
Yield: 6 Servings

2 tb To 4 tb sugar
1/2 c Rice vinegar
1/4 c Fresh lemon juice
1 ts Salt
1 ts Freshly grated ginger
1/4 ts Wasabi, powdered horseradish
- dissolved in 1 ts water

Place cucumber slices on paper towels to drain excess liquid. Wrap in paper
towels and refrigerate until serving time.

Combine dressing ingredients in a small bowl, adding sugar to taste. Stir
until sugar and wasabi are dissolved. At serving time, place cucumbers in a
bowl, pour on dressing and toss.

VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri
tako no sunomono.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini