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  • Seniors
    • Bento Program
    • Smartphone/Tablet Class
    • TNK Classes
    • Tomo Cafe | 友カフェ
  • Events/Programs
    • Upcoming Events
    • Japanese Language School >
      • JLS Graduates
    • The Bridge: GVJCI Heritage Center
    • Day Of Remembrance >
      • DOR 2023
    • Meditation & More Class
    • GVJCI Scholarship
    • 2023 Matsuri Fundraiser
    • TANOSHII Fun Camp >
      • Camper Registration
      • Counselor Registration
      • Testimonials
      • Camp Supporters
      • Activities
      • FAQ
    • Past Events
  • Organizations
    • Bando Hidesomi
    • Boy Scout Troop 683
    • Boy Scout Troop 719
    • Evening Optimist Club of Gardena
    • Gardena JCI Kendo
    • Gardena Judo Club
    • Gardena Kendo
    • Gardena Naginata
    • Hawaiian Music Class
    • Kyudo Renmei
    • LA Men's Glee Club
    • Meito Calligraphy
    • Sansei Baseball League
    • South Bay F.O.R Junior Sports Association
    • South Bay Youth Basketball
    • Taiko
  • Support Us
    • Become a Friend of the GVJCI
    • 2023 GVJCI Raffle Drawing
    • Become a Bento Buddy
    • Donate Your Car
    • Shop on Amazon
    • Purchase a 2023 Calendar Ad
    • Volunteer
  • Reserve our Facilities
  • Donate

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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