How To make Sunomomo Dressing For Japanese Pickles

2 tb To 4 tb sugar
1/2 c Rice vinegar
1/4 c Fresh lemon juice
1 ts Salt
1 ts Freshly grated ginger
1/4 ts Wasabi, powdered horseradish
- dissolved in 1 ts water Place cucumber slices on paper towels to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl, pour on dressing and toss. VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono.