Sunomomo dressing for japanese pickles

1. Place cucumber slices on paper towels to drain excess liquid.
2. Wrap in paper towels and refrigerate until serving time.
3. Combine dressing ingredients in a small bowl, adding sugar to taste.
4. Stiri until sugar and wasabi are dissolved.
5. At serving time, place cucumbers in a bowl, pour on dressing and toss.
6. Variation: try adding ¼ pound (or more) thinly sliced octopus, kyuri tako no sunomono.