Dish

Sunomono

Japanese Vinegared Dish

Sunomono is made with thinly sliced cucumbers, seaweed, and sesame seeds. The ingredients are mixed together with a simple dressing made from rice vinegar, sugar, and soy sauce. The salad is then chilled in the refrigerator for at least an hour before serving. This dish is low in calories and high in fiber, making it a great choice for those who are watching their weight or trying to eat healthier.

Asian cuisine› East Asian cuisine› Japanese cuisine

Salad

Origins and history

Sunomono has been a popular dish in Japan for many years. It is often served as a starter in Japanese restaurants, and is a favorite among sushi lovers. The salad is believed to have originated in the Edo period, when it was served as a palate cleanser between courses.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of Sunomono, depending on the region and the cook's preferences. Some people add shrimp or crab to the salad for extra protein, while others prefer to keep it strictly vegetarian. Some recipes call for a creamy dressing made with mayonnaise, while others use a vinaigrette.

Presentation and garnishing

Sunomono can be presented in a small bowl or on individual plates. It can be garnished with fresh herbs such as cilantro or mint, or with a sprinkle of red pepper flakes for heat.