Serve these quick pickles with Miso Soup (page 99) and sushi, or as a relish to cool down spicy Thai or Indian food.

• Layer cucumbers and shallot with salt in a colander set in the sink and drain for 2 to 3 hours.

• Combine vinegar, water, and sugar in a saucepan and bring to a boil.

• Add drained cucumbers and turn off the heat. Pour them into a glass or stainless bowl.

• Chill the cucumbers and serve in small dishes.

Edamame. . . . . . . . . . . . . . . . . . . . . . . . . . .

Edamame, fresh soy beans, are a quick, healthy addition to a sushi tapas menu or as a part of a crudités selection. Buy them frozen and bring 6 cups of water to boil. Add 1 pound of edamame and ½ teaspoon salt. Boil for 4 to 5 minutes, drain well and serve; or chill and serve cold. To eat, just peel the pods off and eat the soy beans inside.