I've always got a use for baby cucumbers (either as nukazuke or "Q chans") but large cukes used to end up being thrown away because they never lived up to their looks. This vinegar changed all that. I use it on its own as a dressing and big cucumbers are suddenly interesting. Remove the seeds, slice thickly, and salt for half an hour, then rinse, squeeze out as much liquid as you can, and smother with Tosazu. (Even better left in the fridge overnight, and they keep for a few days.) Or, better still, mix the Tosazu 50/50 with Sakura Rice Vinegar with Cherry Blossom. And that's all the seasoning I found I needed. I'm sure there are more things you can add, but this hits the spot for me.
