By: Stephanie Mayeda, GVJCI Social Media & Community Outreach Intern
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!
Whatcha waitin' for? Get cookin'!
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.
2. Shred kani kamaboko by hand into thin strips. Add to cucumbers.
3. Stir together rice vinegar, sugar, and soy sauce until sugar is dissolved.
4. Pour mixture into cucumber bowl and let it marinate in the fridge for at least 30 minutes. You're done. Chow down immediately.
BONUS #2: It's also Instagram-pretty!