Best Refreshing cucumber and wakame (sea vegetable) sweet and sour salad

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Japanese cuisine has embraced edible sea vegetables, particularly nutrient-rich seaweed, for centuries because they contain the widest variety of minerals of any vegetable group. With its subtly sweet flavor and silky-smooth texture, wakame stands out as a favorite. It is most often incorporated into soups.

You need to prepare long cucumber.
Use dried wakame (sea vegetable).
You need soy sauce.
Prepare rice vinegar.
Prepare sugar.
You need salt.
Provide fish stock (optional).

Short Tips:

If you are cooking from a recipe, the best tip we can offer you is to read through the entire thing all the way through before you begin to cook. Not only will this help you gain a better understanding of what the final dish should look and taste like, you’ll even be ready to ascertain that cooking utensil you would like, as well as catch important instructions.

Soak the wakame in plenty of cold water for 8-10 minutes..
Slice cucumber thinly and mix with some salt. Leave for 5 minutes..
Mix soy sauce, vinegar, sugar and fish stock or water in a bowl..
Squeeze wakame and cucumber and mix with above dressing..

Slice the cucumbers into thin, ⅛ inch slices and arrange them neatly around a serving plate. Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or mint), and asafetida (optional) and pour over the cucumber slices. Drain wakame, and transfer to medium bowl. The combination of cucumber and wakame is one of the most popular types of Sunomono. If you have a mandolin or vegetable slicer, it's a breeze to make this.

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