Sunomomo Dressing For Japanese Pickles

Ingredients

4 tb sugar
1/2 c rice vinegar
1/4 c lemon juice
1 ts salt
1 ts ginger
1/4 ts wasabi

Instructions

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.