Sunomono

Nutrition · per serving

Steps

1. 1

   Slice the Japanese cucumber into very thin rounds. Put them in a bowl, sprinkle with the fine sea salt, toss well, and let sit for 3 minutes to draw out excess moisture. Soak the dried wakame in cold water for 3 minutes until expanded, then drain well. If the crab meat is in large pieces, gently shred it into bite-size strands.

   2 medium (about 250 g total) Japanese cucumber1 g fine sea salt3 g wakame seaweed, dried100 g cooked crab meat
2. 2

   While the cucumber rests, whisk together the rice vinegar, mirin, and soy sauce in a small bowl until combined. The dressing should taste bright, lightly sweet, and savory.

   30 ml rice vinegar15 ml mirin5 ml soy sauce
3. 3

   Squeeze the cucumber gently but firmly by hand to remove excess water, then return it to a clean bowl. This keeps the dressing from becoming diluted and gives the salad a crisper texture.

   2 medium (about 250 g total) Japanese cucumber
4. 4

   Add the drained wakame and crab meat to the cucumber. Pour over the dressing and toss gently until everything is evenly coated. Let stand for 2 minutes so the flavors absorb.

   3 g wakame seaweed, dried100 g cooked crab meat2 medium (about 250 g total) Japanese cucumber30 ml rice vinegar15 ml mirin5 ml soy sauce
5. 5

   Divide into 2 small bowls and sprinkle with sesame seeds just before serving for aroma and a light crunch.

   5 g sesame seeds

Origin & History

Sunomono is a category of Japanese vinegared dishes, often served as a light side or small appetizer to balance richer foods. Cucumber sunomono is especially common in home cooking and traditional meals, prized for its refreshing taste, clean presentation, and seasonal simplicity.