Namasu

• 1 cucumber
• radish, thinly sliced
• turnip, thinly sliced
• carrot, thinly sliced
• wakame (dried seaweed), softened in water

Vinegar sauce:

• 1½ T. sugar
• ½ t. salt
• ¼ cup Japanese rice vinegar
• ½ t. msg.

Cut cucumber in half lengthwise. Slice cucumber in thin diagonal pieces. Sprinkle with ¼ t. salt. Let stand 10 minutes; rinse salt off, drain, then squeeze out excess water.

Combine ingredients for vinegar sauce; pour over vegetables and mix. Chill.

Yield: 3-4 servings.