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Octopus and ginger.  This combination is wonderfully refreshing.  The photograph I took of the Octopus arms made them look huge but in reality they were rather small.  Just enough to make two of t hese salads. 

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VINEGARED OCTOPUS AND CUCUMBER

• 1 Japanese cucumber, peeled
• 1 medium size leg of cooked Octopus
• 1 tbls ginger, peeled and grated
• 1 tsp salt for the cucumber

Vinegar dressing:

• 1/4 cup rice vinegar
• 1 tsp sugar
• 1/8 tsp salt or to taste
• 1/2 tsp soy sauce
• 1.5 tbls water or Dashi broth (see Basics for Dashi Recipe - optional) 

1. Make the Vinegared dressing
   
2. Rub cucumber with 1t sp of salt.  Slice thinly, 1/8-inch thick.  Soak the salted cucumber pieces in a bowl of water  (2 cups) for about 15minutes.  Drain.
3. Slice the octopus at a diagonal, about 1/8 inch thick.  Put a small incision in each piece to make chewing easy.   
4. Grate the ginger.
5. Assemble the cucumbers and octopus in a bowl. Pour the dressing and serve with grated ginger.