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Cucumber and Wakame Sunomono

2 small Japanese-style cucumbers, very thinly sliced
5 gram wakame (make sure it's wakame)
40 gram shirasu (optional) (small white fish)
1 tsp (variable) thinly julienned ginger
3 T rice vinegar
1 1/2 T sugar
1/2 tsp light soy sauce
1/4 tsp salt

Soak wakame in cold water until soft. Wash with hot water and
drain. Cut wakame into about 1 1/2". Remove any hard veins.

Soak cucumber slices in water with salt for about 5 minutes.
Squeeze out water using both hands.

Combine all ingredients except ginger. Mound the salad on a bowl
and top with ginger.

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