kyuri asa-zuke (Japanese pickled cucumber on a stick)

Ingredients

2 Japanese or thin Lebanese cucumbers

1 tsp salt (depending on the size of cucumbers)

Small piece of kombu (a special dried seaweed at most Japanese stores)

Slices of lemon

Directions

1. Wash the cucumbers

2. Wipe a small piece of kombu with damp paper towel, then cut kombu into thin strips with scissors.

3. Put all the ingredients in a airtight bag, seal, and and massage to mix the contents well. Cucumber pieces should start to release water immediately.

4. Without taking out the cucumbers from the bag, put the whole thing in a small bowl, and place something heavy on top. Marinade 1-3 hours.

5. Skewer them and eat!

Notes

Tsukemono mean Japanese pickle, and this one is kyuri asa-zuke.These baby’s are whole, on sticks and sold at many festivals and markets. They are divine, a crisp tart and lemony flavours with just the right amount of crunch!