Sunomono

Name: Sunomono
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 Japanese or small cucumbers, very thinly sliced; 1 tbsp dried wakame seaweed, soaked; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp soy sauce and a pinch of salt; Cooked prawns or crab (optional); Toasted sesame seeds

酢の物/soo-NOH-moh-noh/

Also known as: Kyuri no Sunomono, Japanese Cucumber Salad, Japanese Vinegared Salad

About this dish

A light, refreshing salad of thinly sliced cucumber in sweetened rice vinegar, often with wakame seaweed, prawns or crab.

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Ingredients

🥒2 Japanese or small cucumbers, very thinly sliced

🌊1 tbsp dried wakame seaweed, soaked

🫙3 tbsp rice vinegar

🍬1 tbsp sugar

🫙1 tsp soy sauce and a pinch of salt

🦐Cooked prawns or crab (optional)

🌾Toasted sesame seeds

Method

Serves 2

Sprinkle the cucumber with salt and leave for 10 minutes.

Squeeze out the water gently.

Mix the vinegar, sugar and soy until the sugar dissolves.

Toss the cucumber and drained wakame in the dressing with any seafood.

Serve chilled, sprinkled with sesame seeds.

✓ What Makes it Authentic

Sunomono ('vinegared things') are served as palate cleansers in Japanese meals, especially in summer.

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