Japanese Pickled Cucumber (Sunomono)

September 4, 2020
Japanese Pickled Cucumber

It is so refreshing to start your Asian meal with some pickled vegetable to wake up your appetite. One such, is the Japanese Pickled Cucumber; even the Chinese use it as a starter for their sumptuous lunch or dinners. While researching for how to make better fermented stuff, I came across this. I didn’t realize that my daughter Marise liked it so much that she truly wiped it out!

Japanese Pickled Cucumber (Sunomono)

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By Marianne de Leon Serves: 6-8
Prep Time: 1 hour Total Time: 1 hour

Refreshing and simple Japanese Pickled Cucumbers with wakame and sesame seeds.


  • 250 grams Japanese cucumber or young cucumber - sliced into find rounds or into 2-inch sticks
  • 1 teaspoons sea salt
  • 2 tablespoons wakame seaweed flakes
  • 60 ml (¼ cup) rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 2 teaspoons grated ginger
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil



In a medium bowl, combine the cucumbers and salt. Set aside to extract some of the moisture for 30 minutes.


In a small bowl, combine wakame seaweed with a splash of filtered water to re-hydrate.


In a medium bowl, combine rice wine vinegar, sugar, soy sauce, and ginger to make a brine. Stir until the sugar is dissolved.


Squeeze the cucumber slices to force out as much liquid as possible. Discard the liquid.


Add the cucumber and the re-hydrated wakame to the brine and mix well.


Marinate at room temperature for 30 to 60 minutes.


Just before serving dress with sesame seeds and sesame oil.


Refrigerate the leftovers in an airtight container for up to 4 days.

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