Seaweed Salad with Vinegar
The Quirky Foodster Team
Ingredients
- Dried wakame seaweed, soaked and drained — 20 g (0.7 oz)
- Cucumber, thinly sliced — 1
- Rice vinegar — 3 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Toasted sesame seeds — 1 tsp
Method
- Combine the softened wakame and sliced cucumber in a bowl.
- Whisk together the vinegar, sugar, and salt until dissolved.
- Pour the dressing over the seaweed and cucumber and toss well.
- Chill briefly, scatter with sesame seeds, and serve.
Introduction: A light, tangy salad of softened seaweed dressed with sweetened vinegar, a refreshing dish reflecting the coastal bounty central to Japanese cooking.
Cultural Background: Seaweed has been an essential part of the Japanese diet for centuries, gathered extensively along the country’s long coastline, and vinegar-dressed dishes like sunomono showcase this ingredient in a simple, clean preparation.
Tips: Squeeze excess water from the softened wakame before mixing, so the salad isn’t diluted.
Variations: A few cooked, thinly sliced shrimp can be added for a heartier version.
Nutrition: Approx. 50 kcal per serving.
FAQs:
Q: Was seaweed a staple food throughout Japanese history?
A: Yes, Japan’s extensive coastline made seaweed a consistently important and widely gathered food source across many centuries.
Q: Can other seaweeds be used?
A: Yes, various seaweed types can be prepared this way, according to regional availability and preference.
- Dried wakame seaweed, soaked and drained — 20 g (0.7 oz)
- Cucumber, thinly sliced — 1
- Rice vinegar — 3 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Toasted sesame seeds — 1 tsp
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