SUNOMONO (Japanese cucumber salad, for four)
3 Japanese or 4 Persian cucumbers
¼ teaspoon salt
3 tablespoons rice vinegar
1 tablespoon sugar
¼ teaspoon soy sauce
1 teaspoon sesame seeds
1. Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
2. In a small bowl mix rice vinegar sugar and soy sauce together until sugar dissolves.
3. Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.
from Japanese Cooking 101