Cucumber Sumiso with Clams

• 2 cucumbers
• 1 can hokkigai

Peel cucumbers, cut in half, remove seeds, slide. Salt, let stand, squeeze. Slice hokkigai.

• 3 T miso
• 2 T sugar
• 3 T vinegar
• 1 T clam juice
• ½ tsp ajinomoto
• 2 T ground roasted sesame seed or peanuts
• 2 or 3 stalks green onions, chopped
• ginger, sliced very thin

Mix and chill before serving, add cucumber, mix well.