The Japanese Cucumber and Wakame Salad, known more traditionally as “Kyuri to Wakame no Sunomono” (きゅうりとわかめの酢の物), is a quintessential dish in Japanese cuisine that embodies the culinary principles of balance, simplicity, and seasonal freshness. Rooted deeply in Japanese dining culture, sunomono refers broadly to vinegared dishes—most often served cold—and often includes vegetables, seafood, or seaweed. This salad, combining crisp cucumber with silky wakame seaweed, is one of the most iconic forms of sunomono, celebrated not only for its refreshing taste but also for its role as a palate cleanser and nutritional powerhouse.
The origins of sunomono can be traced back centuries to classical Japanese cooking techniques meant to enhance natural flavors while aiding in digestion. Vinegar, a fundamental ingredient in the Japanese pantry, has long been prized for its preservative and medicinal properties. In fact, during Japan’s Edo period (1603–1868), vinegared dishes became common in the daily diets of both nobility and commoners, as their tangy acidity was believed to stimulate appetite and promote good health in the humid climates.
The star ingredients of this salad reflect the importance of regional ingredients and seasonality. Japanese cucumbers—slender, thin-skinned, and nearly seedless—are used for their delicate crunch and absence of bitterness. They are often salt-rubbed or lightly pickled to enhance their texture and draw out excess moisture, a classic Japanese preparation technique. Wakame, on the other hand, is a type of edible seaweed rich in minerals and umami. It possesses a slippery yet tender texture and a mild oceanic flavor that complements the cucumber exquisitely. Dried wakame is easily rehydrated, making it a convenient and versatile pantry staple in both modern and traditional kitchens.
The salad’s dressing is a lesson in restrained harmony: rice vinegar brings brightness, sugar balances the acidity with gentle sweetness, soy sauce offers a hint of umami depth, and salt enhances all the flavors without overwhelm. While deceptively simple, this combination exemplifies the Japanese culinary ideology of “shun”—honoring ingredients at their peak and enjoying them with minimal interference.
This dish is particularly common as a side or appetizer in a Japanese meal, served as part of a “teishoku” set meal or as a small dish in a multi-course “kaiseki” dining experience. Its light, clean taste contrasts beautifully with richer dishes such as grilled fish, karaage (fried chicken), or miso-glazed eggplant.
The inspiration behind this salad stems from personal experience in Hokkaido, the northernmost island of Japan, where cold, clear waters and a preference for clean flavors dominate the local food culture. In that setting, the crunch of cucumber reflected the island’s pristine nature, while wakame, harvested from nearby seas, evoked the taste of the coast itself.
Ultimately, the Japanese Cucumber and Wakame Salad is more than just a refreshing dish—it is a meditation on nature, simplicity, and mindfulness. It invites the diner to pause, cleanse the palate, and appreciate the subtle elegance of the ingredients, much in the way traditional Japanese cuisine encourages one to savor each bite with intention and gratitude.
Japanese Cucumber and Wakame Salad
Equipment
- Mandoline slicer or sharp chef’s knife
- Small mixing bowl
- Large mixing bowl
- Measuring spoons
- Fine mesh strainer
Ingredients
For the Salad Base:
- 2 each Japanese cucumbers very thinly sliced; Persian cucumbers may be substituted
- 0.25 cup dried wakame seaweed use high-quality Japanese wakame for proper texture
For the Dressing:
- 3 tablespoons rice vinegar unseasoned preferred
- 1 tablespoon granulated sugar to taste
- 0.5 teaspoon soy sauce light soy sauce for gentle umami
- 0.25 teaspoon sea salt for salting cucumbers
Optional Garnish:
- 1 teaspoon toasted sesame seeds lightly crushed for aroma
Instructions
- Soak the wakame in a bowl of cold water for 10 minutes until fully rehydrated and expanded. Drain in a fine mesh strainer and gently squeeze out excess water. Set aside.
- Thinly slice the Japanese cucumbers using a mandoline or sharp knife. Sprinkle with 1/4 teaspoon sea salt and let sit for 5 minutes to draw out moisture. Then, lightly squeeze the cucumbers to remove excess liquid.
- In a small mixing bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is dissolved.
- In a large mixing bowl, combine the drained wakame and squeezed cucumbers. Pour the dressing over and toss gently to coat evenly. Chill in the refrigerator for 5 minutes before serving.
- When ready to serve, gently toss again and transfer to individual bowls. Garnish with toasted sesame seeds if desired.
Notes
- Use seedless cucumbers to avoid excess moisture and bitterness. Japanese or Persian varieties work best.
- For a spicier kick, add a touch of grated ginger or a dash of chili oil.
- Substitute rice vinegar with apple cider vinegar if necessary, but use less sugar to balance acidity.
- This salad can be made up to 2 hours ahead. Just wait to garnish with sesame until serving.