How to make Sunomono

Why cooks start here

Sunomono is cooked the way home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Sunomono finds its place in the heart of Japanese home cooking, where it is prepared with a practiced hand and shared generously at the family table. This dish, often enjoyed as a refreshing side, showcases the simplicity and elegance of Japanese cuisine, balancing flavors that are light yet deeply satisfying. It is a staple of everyday meals, bringing a touch of brightness to any spread. The taste of Sunomono is a harmonious blend of crisp cucumber and tender wakame, brought together by the tang of rice vinegar and a hint of sweetness. The soy sauce adds depth, while a careful touch of salt enhances each ingredient. The result is a dish that feels refreshing and cleansing, invigorating the palate with every bite.