Is sunomono gluten-free?

No, sumono isn't gluten-free because it contains soy sauce. However, it can easily be made gluten-free by swapping soy sauce for tamari or liquid aminos.

What is the difference between namasu and sunomono?

The term sunomo refers to vinegar based dishes, whereas namasu are foods that have been marinated in vinegar.

What are different types of sunomo?

There are several types of sunomo available but the more common ones are kuri-su (cucumber), tako-su (octopus), kaiso moriawase-su (seafood variety), kani-su (crab meat), daikon-su (daikon radish), and more recently, natto-su (fermented soybeans).

Shirasu are baby sardines commonly eaten in Japan as a topping for salads or as part of a chirashi meal. They are especially popular in Enoshima, as small island located about an hour away from Tokyo, where you can find restaurants specializing in shirasu dishes.

Sunomono (Japanese Cucumber Salad)

Name: Japanese Sunomono Salad
Prep time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 Japanese cucumber or 2 medium Persian or Kirby cucumbers; 1 1/2 tablespoon dried wakame (seaweed), about 3 grams; 1/2 teaspoon sesame seeds; 2 tablespoons shirasu (boiled, salted whitebait), optional; 3 tablespoons plain rice vinegar; 3 tablespoons dashi broth; 2 tablespoons soy sauce; 1/2 tablespoon mirin

Japanese Sunomono Salad

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Sunomono is a Japanese cucumber salad served with wakame and a vinegar and soy sauce based dressing. This is an easy recipe that only requires 7 ingredients and 20 minutes!

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 2 to 4 1x
Category: Salads
Method: Mixing Bowl
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Scale

1 Japanese cucumber or 2 medium Persian or Kirby cucumbers
1 1/2 tablespoon dried wakame (seaweed), about 3 grams
1/2 teaspoon sesame seeds
2 tablespoons shirasu (boiled, salted whitebait), optional

Dressing:

3 tablespoons plain rice vinegar
3 tablespoons dashi broth
2 tablespoons soy sauce
1/2 tablespoon mirin

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Instructions

Peel cucumber so it has alternating green stripes and thinly slice into rounds. Place in a mixing bowl and sprinkle about 1/4 teaspoon salt. Let sit for 15 minutes and squeeze the water out using your hands. Return the cucumber slices to the bowl and set aside.
Soak the wakame in cold water for 5-6 minutes, or according to the directions on the package and drain. Add the wakame to the cucumber bowl along with the sesame seeds.
Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve.

Notes

Wakame gets slimy if it’s left in liquid or dressing for too long. Because of that this salad is best eaten fresh.

Nutrition

Serving Size: 1 serving
Calories: 48
Sugar: 3.7g
Sodium: 1135mg
Fat: 0.6g
Saturated Fat: 0.1g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 7.1g
Fiber: 0.8g
Protein: 3.2g
Cholesterol: 0mg

Find it online: https://pickledplum.com/japanese-cucumber-salad-sunomono/