SUNOMONO

1 English cucumber
1 medium sized vidalia onion
1/2 cup brown rice vinegar
1 tablespoon mirin
1/2 cup water
1 tablespoon agave nectar (or you can use raw sugar)
1 tablespoon nama shoyu sauce
1 teaspoon finely grated fresh ginger
black sesame seeds for garnish

Slice cucumber into thin rounds, slice onion into very thin slices; set aside. In a large container mix together, brown rice vinegar, mirin, water, agave nectar (or sugar), nama shoyu sauce and ginger. Stir until combined thoroughly. Add cucumber and onion. Let marinate for about 1 hour before serving. (You can make up the liquid a couple days or the day before, but do not add the cucumber and onion until about 1 hour before. Keep in the refrigerator until ready to serve. Garnish with a sprinkling of black sesame seeds.