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  • About
    • About Us
    • Board and Staff
    • Careers
    • Contact Us
    • Follow Us on Social Media!
    • Join Our Email List
    • Resources
    • Testimonies/PR
  • Donate
  • Become a Friend of the GVJCI
  • Events/Programs
    • GVJCI >
      • GVJCI Upcoming Events
      • 2022 Art Show
      • Bento Program
      • GVJCI Scholarship
      • Matsuri Bento-To-Go Fundraiser
      • TANOSHII Fun Camp >
        • Camper Registration
        • Counselor Registration
        • Testimonials
        • Camp Supporters
        • Activities
        • FAQ
      • Restaurant Fundraiser
      • Virtual Matsuri >
        • VM Main Page
        • VM Content Schedule
        • 2021 VM Art Gallery
        • Entertainment
        • Food
        • Martial Arts
        • Matsuri Memories
      • Seniors >
        • TNK Classes
        • Smartphone/Tablet Class
        • Food Distribution >
          • Greeting Card Program
        • Tomo Cafe | 友カフェ
      • Recurring Events >
        • Day Of Remembrance >
          • DOR 2022 >
            • Big Band Music in Camp
            • Camp Comedy Performances
            • Japanese Cultural & Performing Arts
            • Fine Art >
              • Amache & Heart Mountain
              • Arts & Crafts
              • Henry Fukuhara
              • George Hoshida
              • Minidoka
              • Rohwer
              • Tanforan-Topaz Art School
          • DOR 2021 >
            • CSUDH Japanese American Digitization Project
            • Densho Campu Podcast
            • Lane Ryo Hirabayashi Tribute
            • South Bay JACL Oral Histories Collection
        • Meditation & More Class
        • Virtual Matsuri >
          • Art Gallery
          • Entertainment
          • Food
          • Martial Arts
          • Scholarship Recipients
      • Past Events >
        • 2021 GVJCI Online Art Show Home Page >
          • Artists A-J
          • Artists K-M
          • Artists N-O
          • Artists P-Z
        • The Bridge: GVJCI Heritage Center >
          • Book Club
        • KonMari Method Workshops | こんまり®︎メソッドワークショップ
        • Oshogatsu
        • Oysters, Bites & Biiru
        • TABE-DORAIBU >
          • TABE-DORAIBU
          • Map & Partner Bios
          • POINT SYSTEM
          • FOOD PICTURES
    • Japanese Language School >
      • Japanese Language School >
        • JLS Graduates
    • Member Organizations >
      • Arts/Music/Dance >
        • Bando Hidesomi
        • Hawaiian Music Class
        • LA Men's Glee Club
        • Meito Calligraphy
        • Taiko
      • Health and Wellness
      • Martial Arts >
        • Gardena JCI Kendo
        • Gardena Judo Club
        • Gardena Kendo
        • Gardena Naginata
        • Kyudo Renmei
      • Service >
        • Evening Optimist Club of Gardena
      • Sports >
        • Sansei Baseball League
        • South Bay F.O.R Junior Sports Association
        • South Bay Youth Basketball
      • Youth >
        • Boy Scout Troop 683
        • Boy Scout Troop 719
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  • How to Help
    • Become a Bento Buddy!
    • Giving Tuesday 11.30.21
    • Donate Your Car!
    • 2022 GVJCI Raffle Drawing
    • Shop on Amazon
    • Volunteer
    • Purchase a 2023 Calendar Ad
  • Facility Reservations
  • Blog
    • Blog Terms of Use
    • Want to write for us?

GVJCI Blog
ガーデナ平原日本文化会館ブログ

Stay Cool with a Bowl of Namasu

5/8/2017

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By: Stephanie Mayeda, GVJCI Social Media & Community Outreach Intern
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So, in an effort to balance out the last few fried food blog posts we've done, what better way than to introduce namasu! If you don't already know, namasu (also commonly referred to as "tsunomono") is a Japanese dish of vegetable and seafood that's marinated in rice vinegar; basically, it's a lightly pickled cucumber salad. And with the soon-to-be warmer weather, it's also a great way to stay cool and refreshed! Crisp, crunchy, and vinegary with a nice sweetness from the dressing and kani kamaboko (imitation crab), pair it with an entrée like chicken katsu for a nice complement of textures and flavor, too! And an added bonus: it's super easy to make! Check it out!
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Whatcha waitin' for? Get cookin'!

Step-By-Step:

1. Slice cucumbers thin. Place in a bowl and add in salt. Let it sit for 5 minutes and then drain the water from the cucumber.
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2. Shred kani kamaboko by hand into thin strips. Add to cucumbers.
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3. Stir together rice vinegar, sugar, and soy sauce until sugar is dissolved. 
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4. Pour mixture into cucumber bowl and let it marinate in the fridge for at least 30 minutes. You're done. Chow down immediately.
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BONUS #2: It's also Instagram-pretty!
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