The Japanese table must always be apealing to the eye as well as the stomach. For this reason several pickle dishes, which can also function as decoration, are often served. This is a classic.

2-3 cucumbers

1 tablespoon plus 1/4 teaspoon salt

1/4 cup sugar

1/4 cup rice wine vinegar

1 teaspoon fresh grated ginger root

Prepare the cucumber by slicing them in half. Remove the seeds. Slice in thin diagonals. Sprinkle with the 1 tablespoon of salt place in a bolw and let stand for about 20 minutes. Rinse, drain and squeeze off the excess water. Combine the sugar, vinegar, remaining salt, and ginger and pour over the cucumbers. Chill for an hour and serve.

Gourmet Dinner Club - 1/20/01