When cucumbers are at their peak in gardens and markets, we often find a few lingering around at the kitchen counter. If you are in need of some cucumber inspiration today, I hope you try this refreshing Japanese Cucumber Salad called Sunomono (酢の物). This is one of the most popular appetizers at the dinner table in Japan, and it’s simple and very easy to prepare in a short time.
What is Sunomono?
Sunomono (酢の物) refers to vinegar-based dishes, and they are commonly served as a side dish to the main meal. These light refreshing vinegar salads are a great start to any meal as the sourness from the vinegar helps whet your appetite. ”Su (酢)” means vinegar in Japanese, and when we mention “sunomono,” it typically refers to Japanese cucumber salad. During the heat of summer and our bodies naturally gravitate towards ‘cooling’ food, this cucumber salad makes a wonderful seasonal side dish, especially for grilled fish or meat. It is tangy, crunchy, and so easy to whip up. Plus, its health benefits are good enough reasons to enjoy on a weekly basis.
How to Make Japanese Cucumber Salad
The Ingredients You’ll Need
Japanese or Persian cucumbers Dried wakame seaweed Toasted white sesame seeds Dressing: rice vinegar, soy sauce, sugar, and salt
Substitutions
Japanese cucumbers can be substituted with Persian cucumbers. Both of them don’t contain big seeds like American cucumbers. If you can’t find Japanese or Persian cucumbers, you can use an English cucumber, but scoop out the seeds with a spoon because seeds contain moisture that will dilute the dressing. You can skip dried wakame seaweed if you’re not a fan. You can read its health benefits in case you’re interested. Couldn’t find wakame seaweed? Try thinly sliced onion, radish, or carrots for a layer of texture and for additional nutrients.
The Cooking Steps
3 Cooking Tips
Non-Vegetarian Variations
The recipe below shows the basic method of making sunomono. You can easily change things up and make variations of the salad by adding the following:
Crab meat – I am unfortunately allergic to crab, so I used imitation crab meat in this recipe. I have a variation of the recipe here. Boiled octopus – I buy boiled octopus from a Japanese grocery store. It’s sold in the sashimi section and the package usually says “octopus sashimi.” You just need to cut it into very thin slices. I have a variation of the recipe here. Shirasu (boiled baby anchovies) – Baby anchovies are commonly used in Japan, and they are rich in calcium. If you live by the ocean and have access to anchovies, you should give this a try! Ground sesame seeds to the dressing – I have a variation here that I used spiralized cucumbers.
Enjoy the perfect balance of sweet and sour in this delicious cucumber salad!
What to Serve with Japanese Cucumber Salad
Main: Miso Cod, Baked Chicken Katsu, Simmered Beef and Tofu, Teriyaki Salmon. Sides: Spinach Ohitashi, Okra with Ginger Soy Sauce, Pickled Tomato, Rice: Japanese Mushroom Rice, Japanese Corn Rice, Takikomi Hijiki Gohan. Soup: Kabocha Miso Soup, Tonjiru (Pork and Vegetable Miso Soup), Cold Miso Soup.
If you want to check out other Japanese side dish recipes, read 15 Easy Japanese Side Dish Recipes. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on February 23, 2012. It was republished with a new video and images and more helpful information on September 22, 2023.
