Ogo (Seaweed) Namasu

• 1 pkg. seaweed (about 4 or 5 cups)
• 2 medium firm ripe tomatoes
• 1 cucumber
• ½ medium onion, sliced thin

Marinade:

• ¼ cup vegetable oil
• ¼ cup cider vinegar
• 3 tbsp. shoyu
• 2 tsp. salt
• ¼ tsp. MSG
• Dash of Tabasco sauce
• 1½ tbsp. sugar
• ¼ to ½ tsp. minced ginger

Blanch seaweed in boiling water, drain and cut in small pieces. Cut tomato, onion and cucumber in strips. Add all ingredients and marinade. Let stand for about 2 hours before serving. Opihis may be added, should you have some on hand.