Welcome to my blog about Sunomono salad – a refreshing and easy-to-make Japanese cucumber salad! This light vinegar-based salad is the perfect starter or side dish for any meal. Read on to learn all about Sunomono salad, from its origins to expert tips and tricks for making it at home.
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Sunomono salad, also known as “vinegar salad,” is a popular Japanese cucumber salad made with just a few simple ingredients. The name “Sunomono” comes from the Japanese words “su” meaning vinegar, and “mono” meaning thing – referring to the vinegar dressing that is the hallmark of this dish.
Sunomono salad originated in Japan, where it is typically served as a small side dish or appetizer. It likely evolved as a way to preserve and showcase fresh vegetables – the vinegar dressing helps vegetables keep longer without spoiling. The clean, refreshing flavors make it the perfect accompaniment to rich or heavy Japanese dishes.
There are several reasons why Sunomono has become so widespread:
In Japan, Sunomono salad is often served at the beginning of a meal as a light appetizer. The vinegar dressing is thought to stimulate the appetite. It also balances out some of the heavier dishes in traditional Japanese cuisine, like tempura or katsu.
At sushi restaurants, Sunomono salad is a popular a la carte order along with sashimi or rolls. The crunchy matchstick cucumbers and tangy dressing pair perfectly with rich raw fish.
The great thing about Sunomono salad is that it comes together with just a few supermarket-friendly ingredients:
Ready to make this refreshing salad? Follow these simple steps:
One of the best things about Sunomono salad is how versatile it is. Don’t be afraid to get creative with your own variations!
With these expert tips, you’ll be making restaurant-quality Sunomono salad in no time:
Can I use a different type of vinegar?
Rice vinegar is traditional, but you can sub in apple cider, white wine, champagne, or other light vinegars in a pinch. Balsamic is too heavy.
What happens if I don’t add sugar to the dressing?
Skipping the sugar will make the dressing very tart and acidic. At least start with a little sugar to balance the vinegar, adjusting to taste.
How long does Sunomono salad last in the fridge?
The cucumbers and dressing components will each last 3-5 days in the fridge. Once mixed, the dressed salad keeps for 2-3 days maximum.
Can I add dressing ingredients to the cucumbers directly?
You can, but we recommend mixing dressing separately first. This allows you to better control seasoning and prevent over-dressing.
Is it really that easy to make?
Absolutely! Sunomono salad comes together in minutes. Many Japanese restaurants will quickly assemble it fresh when ordered.
I hope this guide has gotten you excited to make your own Sunomono salad at home! Let me know if you have any other questions – I’m happy to help fellow Sunomono lovers. Give this light, refreshing cucumber salad a try soon.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
This post was last modified on 06/19/2024 11:41
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