2 Japanese cucumbers, sliced thin on the diagonal and then cut in half
1/2 lb ogo or 1 pkg (8 g) dried seaweed "salad"
1/2 carrot, julienned thinly
1 kamaboko, sliced into thin strips
1 can ajitsuke kogai
6 tbsp sugar
6 tbsp rice vinegar
1 tsp salt
If using ogo, pour boiling water over ogo, drain, and rinse under cold water. Drain well and cut into 2" pieces. If using dried seaweed "salad", soak in 10 cups of cold water for 10 minutes then drain well. Combine sugar, rice vinegar and salt in a small jar with a lid. Shake until sugar and salt are dissolved. In a large bowl, combine cucumbers, ogo/seaweed, carrot, kamaboko, and ajitsuke kogai. Pour dressing over and toss gently. Chill for at least 2 hours before serving.