Cucumber Namasu (Cucumber with Vinegar Sauce)

Mrs. Takeshi Ishii

• 2 cucumbers
• 3 stalks celery

Cut cucumbers in halves, lengthwise. (Skin and seeds may be removed if preferred.)
Slice cucumbers and celery in thin diagonal pieces and sprinkle lightly with salt. Set aside for 10 minutes, then squeeze out the water.
Add either sauce I or II to the vegetables.

Sauce I:

• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup vinegar
• 1/4 teaspoon gourmet powder

Sauce II:

• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup lime juice
• 1/4 teaspoon gourmet powder

Garnish with finely slivered ginger root or shiso and serve cold.