Hydrate dried wakame seaweed in water for 15 minutes. Peel cucumbers in ½-inch strip lengthwise, leaving strips of the skin intact in between. Then cut the cucumbers into thin slices, about 1/8-inch thickness. Sprinkle salt over cucumbers and gently massage them. Set aside. To make the dressing: peel and cut ginger into julienne and put it into a small bowl. Add rice vinegar, water, sugar, and soy sauce in the same bowl and mix well. Rinse the cucumber slices under cold water and drain wakame. Squeeze the water out from both cucumber and wakame. After putting it into a larger bowl, pour the dressing over and add toasted sesame seeds. Toss all together.
Sunomo - Cucumber Salad
ingredients
2 Tbsp. dried wakame seaweed
2 Japanese/Persian cucumbers or 1 English cucumber
½ tsp salt
1 inch ginger
1 tsp. roasted white sesame seeds
Dressing:
3 Tbsp. Kikkoman® Rice Vinegar
1 Tbsp. water
2 tsp. sugar
1 tsp. soy sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
