Combine all ingredients and mix well to dissolve sugar and salt. Add to hot rice according to taste.
To make 3 bottles: You will need 2 full bottles of Mitsuken Japanese vinegar and one empty bottle. Remove 1 cup of vinegar from each full bottle and pour into the empty one. Add 1-1/2 cups of sugar and 2 tablespoons of salt to each of the 3 jars. Shake and let stand until sugar and salt are dissolved before using.
To make namasu: You will need 2 cucumbers sliced lengthwise and seeded. Slice each half on the diagonal and lightly salt. Toss and taste; it shouldn't be too salty nor too bland. Prepare sauce: Combine 1/2 cup of sushi vinegar, a tablespoon of lemon juice, julienned lemon peel, and 2 thin slices of ginger-slice each piece thinly into sticks; mix well. Squeeze out the excess water from the brined cucumber slices and add to the sauce. Mix well. Taste and adjust seasoning. Add more sushi vinegar if needed.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 4|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 120.2mg||3 %|
|Total Carbohydrate 230.8g||68 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 228.5g|
|Protein 1g||1 %|
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Calories per serving: 915
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