1. Wash and peel cucumber. 2. Slice cucumber paper-thin. Grate 1 tbsp ginger root. 3. In a medium-sized glass bowl, add cucumber and grated ginger root. 4. In a small glass bowl mix Rice vinegar and sugar to taste. You may add more Rice vinegar or sugar; this depends on your palate. Once you're pleased with the flavor then add one or two drops of Shoya sauce. Mix well with chopsticks. 5. Pour sauce over the cucumber and ginger. Toss thoroughly. Serve immediately or store in refrigerator covered until you're ready to eat. Yields 1 serving. To yield more servings, simply double ingredients in recipe. * To give the appetizer more substance, you may add shredded cabbage to Kyuri no Sunome.