Vinegared cucumber salad (Kyuri no sumomi)

Tags: Japanese, made
. 5 steps
4 medium cucumbers Peel, halve lengthways, remove seeds. Slice very thinly on the diagnonal. Place in a bowl, salt moderately, leave 20 minutes. Drain, rinse with water, squeeze gently to remove excess water Toss, heap a small amount in the centre of tiny salad bowls
1 piece wakame seaweed (optional) soak, chop coarsely
1/2 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon rice wine (or sweet sherry)