Instructions: Mix together all dressing ingredients. Set aside.

Boil the noodles in salted water for 7 minutes or until cooked. Drain in a collander and rinse in cold water. Cut the noodles into 1 1/2-inch pieces using a nakiri-bocho (vegetable knife).

Slice the cucumber using the vegetable knife into thin slices. Salt the cucumbers to taste, and gently knead until limp. Squeeze out excess water and place the cucumbers in a bowl with the harusame noodles.

Cut the kamaboko crosswise into 1/4-inch strips, then cut again to make 1/4-inch squares. Add to noodle mixture. Pour the dressing over the salad, and toss well.

This recipe yields 6 servings.

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