Cucumber Namasu

Yield: 10-12 servings

4 Japanese cucumbers, peeled

1 to 2 teaspoons salt (adjust to taste)

1/2 block kamaboko (half of 8-oz.), silvered

1/4 cup fueru wakame

Sauce:

1-1/4 cups sugar

1 cup Japanese vinegar

1 Tablespoon salt

Combine sauce ingredients; heat until sugar dissolves. Cool; set aside. (yield: 1-1/2 cups)

Cut peeled cucumbers into 1/2-inch-or-less round slices. (Use 2 shallow cuts then slice through.) Sprinkle salt over cucumbers, toss, and let sit about 30 to 40 minutes. Toss occassionally. (May add more salt if needed.) Drain. Do not squeeze. Let sit, draining, for a short while (about 15 minutes). Toss occassionally.

Soak wakame in water for 5 minutes or longer. May be soaked until ready to use. Drain and squeeze excess water.

Combine cucumber, kamaboko, and wakame. Pour about 1 cup sauce over and gently mix together. Reserve remaining sauce. Refridgerate overnight. Add more sauce the next day if needed.