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Sunomono 

Sunomono literally translates to “vinegared things” in Japanese, however, it typically refers to a Japanese cucumber salad. This cucumber salad features thinly sliced cucumbers and, optionally, wakame seaweed, all topped with sesame seeds and dressed in a light rice vinegar dressing.
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Japanese

酢のもの

Korean

스노모노

These salads are popular as a refreshing appetizer or side dish, especially in the summer when cool cucumbers are fresh and the days are hot. The dressing, made from rice vinegar, soy sauce, and a touch of sugar, provides subtle tanginess that compliments the natural crunch of the cucumbers. 

For the best texture, slice the cucumber thinly and sprinkle it liberally with salt, letting it sit for a few minutes. This step helps draw out excess moisture and maintaining the crunchiness of the cucumbers. Kyuri, or Japanese cucumbers, are ideal for this dish due to their smaller seeds and thinner skin, but Persian cucumbers can be a good substitute if Japanese cucumbers are unavailable. 

Once the excess water is drained, drizzle the dressing over the cucumber and wakame bits, sprinkle with sesame seeds, and you now have a refreshing-yet-satisfying summer snack. 

You can find kyuri and persian cucumbers in our produce department along with rice vinegar and wakame in our grocery aisles to make this dish at home.