Sandy shares her Japanese New Year traditions and a side dish that’s a cross between a relish and a salad.
- 2 English Cucumber
- kosher salt
- 1/3 cup rice vinegar
- 4 teaspoons sugar
- 1/4 teaspoon finely minced ginger root
Cut cumbers in half lengthwise and scoop out the seeds. Slice cucumbers crosswise in 1/4-inch-thick slices. Put cucumbers in a bowl and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to draw out water from the cucumbers. Drain cucumbers in a colander and rinse well under running water to remove excess salt.
Use paper towels to pat cucumber dry and put into a medium bowl. Add vinegar, sugar, ginger and ½ teaspoon salt; taste and add additional salt, if needed. Chill namasu about 1 hour to allow flavors to blend.