Japanese cuisine is widely known for its focus on fresh, clean flavors, and a delightful balance of textures. One such dish that perfectly captures the essence of Japanese culinary simplicity and depth is the Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su). This refreshing, light, and incredibly healthy salad is a staple in many Japanese households, often served as a side dish to accompany sushi, grilled fish, or miso soup.
In this article, we’ll explore the origin of this classic salad, break down its ingredients, give you a step-by-step preparation method, suggest variations, and answer some of the most frequently asked questions. Let’s dive into the vibrant world of Japanese cuisine!
What is Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su)?
Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su) is a light, tangy, and savory salad made with rehydrated wakame seaweed, fresh cucumber, and a simple vinegar-based dressing. Wakame, a type of edible seaweed, is known for its rich umami flavor and is packed with vitamins and minerals, while cucumbers bring a refreshing crunch and subtle sweetness to the dish.
This salad is not only a healthy choice but also a quick and easy dish to prepare. It’s perfect for those who are looking for a flavorful side dish that’s light, refreshing, and rich in nutrients. The combination of wakame, cucumber, sesame oil, soy sauce, and vinegar makes for a mouthwatering combination that’s both satisfying and light on the palate.
The Origin of Japanese Seaweed & Cucumber Salad
The origin of this salad can be traced to Japan, where wakame (a type of seaweed) has been consumed for centuries. Wakame is highly revered in Japanese culture and cuisine, often used in soups, salads, and sushi dishes. It’s packed with nutrients like calcium, iodine, and fiber, making it a popular choice for maintaining health.
Cucumbers, on the other hand, are commonly used in Japanese dishes for their light, crunchy texture and subtle flavor. The pairing of wakame with cucumber in a salad is believed to have originated as a way to create a refreshing and healthy dish, perfect for hot summer days. The vinegar dressing adds a tangy touch, balancing the earthy flavor of the seaweed and the freshness of the cucumber.
Ingredients for Japanese Seaweed & Cucumber Salad (Serves 2–3)
Main Ingredients:
- 2 tbsp dried wakame seaweed: This is the main ingredient in the salad and provides that characteristic umami flavor. Wakame seaweed is available in dried form and needs to be rehydrated before use.
- 1 medium Japanese or Persian cucumber (thin-skinned, crisp): These types of cucumbers are ideal for this salad as they have a delicate skin and crunchy texture.
- ½ tsp salt (for cucumber): The salt helps to draw out the moisture from the cucumber and enhance its flavor.
Dressing Ingredients:
- 2 tsp rice vinegar: Adds the characteristic tangy flavor to the dressing.
- 1 tsp soy sauce (or tamari for gluten-free): Soy sauce provides a salty umami flavor that complements the seaweed.
- 1 tsp sugar (or mirin): The sugar balances out the acidity of the vinegar.
- ½ tsp sesame oil: Adds a nutty flavor and richness to the salad.
- 1 tsp toasted sesame seeds (white or black): Sesame seeds provide an extra crunch and nutty flavor.
Optional Garnishes:
- Thinly sliced red chili or grated ginger: These optional garnishes add an extra layer of flavor, giving the salad a touch of heat or a refreshing kick, depending on your preference.
Step-by-Step Directions and Preparation Method of Wakame Kyuri Su
Here’s how to prepare this delicious and refreshing Japanese Seaweed & Cucumber Salad:
1. Rehydrate the Wakame Seaweed:
- Begin by soaking the dried wakame seaweed in a bowl of water for about 5 minutes.
- The seaweed will expand and soften as it rehydrates. Once fully rehydrated, drain the water and gently squeeze out any excess liquid. Set the seaweed aside.
2. Prepare the Cucumber:
- Slice the Japanese or Persian cucumber very thinly. Using a mandoline slicer works perfectly for achieving uniform, thin slices.
- Sprinkle the sliced cucumber with ½ tsp of salt, toss to coat, and let it sit for 5 minutes. This process helps to draw out excess moisture and intensifies the cucumber’s flavor.
- After 5 minutes, rinse the cucumber slices well under cold water and gently squeeze out any remaining liquid.
3. Make the Dressing:
- In a small bowl, combine rice vinegar, soy sauce, sugar, and sesame oil. Whisk the ingredients together until the sugar dissolves completely.
- Taste the dressing and adjust as needed, adding more sugar or vinegar to suit your preferences.
4. Assemble the Salad:
- In a large bowl, combine the rehydrated wakame seaweed and prepared cucumber slices.
- Pour the dressing over the seaweed and cucumber and toss gently to combine, making sure everything is well-coated.
5. Finish & Serve:
- Sprinkle toasted sesame seeds over the salad for an added crunch and nutty flavor.
- If you’d like to add an extra kick, garnish the salad with thinly sliced red chili or a small amount of grated ginger.
- Serve the salad chilled for the best flavor and texture.
Tips & Variations
- For Extra Crunch: Add thinly sliced radishes or carrots for a burst of color and extra crunch.
- Make Ahead: This salad can be made ahead and chilled for 30 minutes to an hour before serving. The flavors will deepen and blend together as it sits.
- Substitute Ingredients: If you can’t find wakame seaweed, you can substitute it with other types of edible seaweed, such as nori or dulse. Alternatively, you can also use a seaweed salad mix.
- For a Vegan Option: Use tamari instead of soy sauce to make the dish gluten-free, and ensure the dressing contains no animal products.
Frequently Asked Questions (FAQs) About Japanese Seaweed & Cucumber Salad
1. Can I use fresh wakame instead of dried wakame?
- Yes, you can use fresh wakame if available, but you will need to adjust the quantity, as dried wakame expands significantly when rehydrated.
2. Can I prepare Wakame Kyuri Su in advance?
- Absolutely! The salad can be prepared ahead of time and chilled for 30 minutes to an hour. This will allow the flavors to meld together.
3. Is this salad gluten-free?
- Yes, this salad can be made gluten-free by using tamari instead of regular soy sauce.
4. How long can I store the salad?
- You should eat this salad fresh, but you can store it in an airtight container in the refrigerator for up to 2 days.
5. Can I add protein to this salad?
- Yes, you can add grilled shrimp, tofu, or chicken to make this salad a more substantial meal.
6. Can I substitute sesame oil?
- If you don’t have sesame oil, you can use olive oil or avocado oil as a substitute, though it will change the flavor profile of the dish.
7. Can I use a different type of vinegar?
- While rice vinegar is traditional, you can experiment with apple cider vinegar or white vinegar for a different flavor.
8. Is this recipe suitable for vegans?
- Yes, this recipe is vegan as long as you use tamari or a plant-based soy sauce.
9. How can I make this salad spicier?
- For an extra spicy kick, you can add sriracha sauce or more chili slices.
10. Can I make Japanese Seaweed & Cucumber Salad without sesame seeds?
- Yes, you can omit sesame seeds if you prefer, though they add a nice crunch and nutty flavor to the dish.
Conclusion: Japanese Seaweed & Cucumber Salad
The Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su) is a light, flavorful, and nutritious dish that combines the earthy flavors of wakame seaweed, the refreshing crunch of cucumber, and the tangy bite of rice vinegar and soy sauce. This salad is perfect for those looking for a healthy side dish that’s easy to prepare and packed with flavor. With its umami-rich ingredients, it’s a great complement to a variety of main dishes, from sushi to grilled fish.
Whether you’re looking to try something new in your kitchen or create a light, refreshing side for your next meal, this salad is sure to impress. Enjoy the freshness and simplicity of Japanese cuisine with this easy-to-make and versatile salad recipe!
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Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su): A Refreshing Umami-Packed Delight
- Total Time: 10 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
Japanese Seaweed & Cucumber Salad (Wakame Kyuri Su) is a light, tangy, and savory salad made with rehydrated wakame seaweed, fresh cucumber, and a simple vinegar-based dressing. Wakame, a type of edible seaweed, is known for its rich umami flavor and is packed with vitamins and minerals, while cucumbers bring a refreshing crunch and subtle sweetness to the dish.
Ingredients
2 tbsp dried wakame seaweed
1 medium Japanese or Persian cucumber (thin-skinned, crisp)
½ tsp salt (for cucumber)
2 tsp rice vinegar
1 tsp soy sauce (or tamari for gluten-free)
1 tsp sugar (or mirin)
½ tsp sesame oil
1 tsp toasted sesame seeds (white or black)
Optional garnish: thinly sliced red chili or grated ginger
Instructions
Rehydrate seaweed: Soak dried wakame in a bowl of water for 5 minutes until soft. Drain well and gently squeeze out excess water.
Prepare cucumber: Slice cucumber very thin (a mandoline works well). Sprinkle with salt, toss, and let sit 5 minutes. Rinse and gently squeeze out liquid.
Make dressing: In a small bowl, whisk rice vinegar, soy sauce, sugar, and sesame oil until sugar dissolves.
Assemble salad: Toss seaweed and cucumber with dressing.
Finish & serve: Sprinkle sesame seeds and garnish with chili or ginger if desired. Serve chilled.
Notes
This Japanese Seaweed & Cucumber Salad is refreshingly crisp and full of umami flavor. Perfect as a side dish or appetizer, it pairs beautifully with sushi, grilled seafood, or a light meal. Serve chilled for a cool, healthy, and flavorful bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 420mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: None
Keywords: Wakame Kyuri Su, Seaweed Cucumber Salad, Japanese Wakame Salad, Cucumber Seaweed Salad
