Title: Sunomomo dressing for japanese pickles
 Categories: Japanese, Condiment
      Yield: 6 Servings
 
      2 tb To 4 tb sugar
    1/2 c  Rice vinegar
    1/4 c  Fresh lemon juice
      1 ts Salt
      1 ts Freshly grated ginger
    1/4 ts Wasabi, powdered horseradish
           - dissolved in 1 ts water
 
  Place cucumber slices on paper towels to drain excess liquid. Wrap in
  paper towels and refrigerate until serving time.
  
  Combine dressing ingredients in a small bowl, adding sugar to taste.
  Stir until sugar and wasabi are dissolved. At serving time, place
  cucumbers in a bowl, pour on dressing and toss.
  
  VARIATION:  Try adding 1/4 pound (or more) thinly sliced octopus,
  kyuri tako no sunomono.