Dish

Morokyu

Cucumber and Wakame Seaweed Salad

Morokyu is made by grating cucumber and mixing it with miso paste, rice vinegar, and sugar. The mixture is then chilled in the refrigerator for at least an hour to allow the flavors to meld together. The result is a refreshing and tangy dish with a slightly sweet and salty flavor.

Asian cuisine› East Asian cuisine› Japanese cuisine

Side Dish

Origins and history

Morokyu is a traditional Japanese dish that has been enjoyed for centuries. It is said to have originated in the Edo period (1603-1868) and was originally made with daikon radish instead of cucumber. The dish became popular in the 18th century when miso paste became more widely available.

Dietary considerations

Morokyu is a vegetarian dish and can be made vegan by using a vegan miso paste. It is also gluten-free and nut-free.

Variations

There are many variations of morokyu, including using different types of miso paste or adding other ingredients to the mixture such as ginger or garlic. Some recipes also call for topping the dish with sesame seeds or chopped scallions.

Presentation and garnishing

Morokyu is traditionally served in a small bowl or dish and is often garnished with chopped scallions, sesame seeds, or chopped nuts. To make the dish even more flavorful, try adding a splash of soy sauce or a pinch of red pepper flakes to the mixture. You can also experiment with different types of vinegar to find your favorite flavor combination.

Tips & Tricks

For best results, use a Japanese cucumber if available. If not, a regular cucumber can be used but should be peeled and seeded before grating.

Side-dishes

Morokyu is often served as a side dish or appetizer and pairs well with other Japanese dishes such as sushi or tempura. It can also be served as a refreshing snack on a hot day.