Ingredients:
1 Japanese (English) cucumber
1 teasopoon salt
2 tablespoons Fueru Wakame
2 teaspoons sushizu (seasoned rice vinegar)
1/2 teaspoon white sesame seeds
1 teaspoon thin soy sauce

Method:
Soak the wakame in tepid water 5 to 10 minutes, or until fully expanded. Halve the cucumber lenthwise and using a tablespoon, roughly scoop out seeds. Slice cucumber halves very thinly to make half-moons and spread out on a cutting board. Sprinkle them with the salt and mash with your hand a few times. Using both hands, squeeze out the water, then put cucumber in a medium bowl. Do not rinse. Drain the wakame and plunge in boiling water 1 minute. Drain and place under cold running water to cool down. Pat dry with paper towels and put in the bowl with cucumber. Pour sushizu and soy sauce over cucumber mixture and gently mix to fold the dressing into the cucumber and wakame. Sprinkle with sesame seeds. Enjoy!