Recipes From Japan #226

Kabocha Soup

Ingredients:

two large cucumbers, peeled
one third cup rice vinegar
four teaspoons white sugar
one teaspoon salt
one and half teaspoons minced fresh ginger root

Instructions:

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. In a small bowl combine vinegar, sugar, salt and ginger. Combine well. Place cucumbers inside of the bowl, mix so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least one hour before serving.

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