Sunomono is a quick and easy japanese cucumber salad. There are many varieties of sunomono in Japanese cuisine, but I like this particular version because of it’s simplicity. This slightly sweet and tangy dish can go alongside nearly any asian meal without overpowering it’s culinary mate. It’s light, refreshing, and 100% vegetarian. If you’re feeling experimental, you can try adding seaweed (wakame) or add some chopped up seafood like shrimp, crab, or octopus.

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PREPARING SUNOMONO IN A TINY KITCHEN

This recipe take about 10 minutes to prepare. Ideally, you want to wait at least an hour after preparation before you eat it. In this tiny kitchen, however, that almost never happens! From my own experience, even if you don’t wait, it’s still really tasty. When you let it rest for that extra hour, the flavors become bolder and stronger as the cucumbers begin to pickle in the vinegar.

If you’ve ever cooked any asian food in the a tiny kitchen before, you know that some recipes can be quite a challenge—especially if you’re working with limited counter space. This sunomono recipe is perfect to prepare in a small space and doesn’t require much in the way of clean up. Preparation uses only a few dishes and doesn’t require any cooking.

INGREDIENTS IN THIS RECIPE
— cucumber
— soy sauce
— rice wine vinegar
— sugar
— sesame seeds

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How to Make Sunomono: A Japanese Cucumber Salad
Music by Silent Partner

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