Cucumber Sunomono


  • 1 cucumber
  • 5 g dried seaweed wakame mix
  • 2 tsp salt


  • 2 tsp rice vinegar
  • 2 tsp mirin
  • 2 tsp ususkuchi soy sauce
  • sesame seeds to sprinkle


  • Combine all Amazu ingredients in a small bowl, stir them, and set aside.

Preparing cucumbers

  • Wash and slice the cucumbers 2mm(0.078inch) thick.
  • Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt.
  • Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
  • Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers.
  • Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.
  • Drain and squeeze the water out of the cucumber and seaweed.
  • Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber.
  • Serve it in a small bowl and sprinkle with white sesame seeds.


  • Other kinds of vinegar can be replaced – white vinegar, apple cider vinegar, balsamic vinegar, wine vinegar but each different vinegar will taste differently.
  • Vietnamese cucumbers or continental cucumbers are recommended to use for this recipe.
  • Wakame seaweed can be replaced with bits of cooked octopus, and Shirasu baby fish (cooked and dried)
  • Instead of sprinkling white sesame seeds, garnish with finely chopped ginger is delicious too.

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