Ingredients
Method
- Prepare the cucumbers Slice the cucumbers thinly. Sprinkle lightly with salt and gently massage. Let rest for 5 minutes, then squeeze out excess moisture. This step keeps the cucumber salad crisp and prevents excess water from diluting the dressing.
- In a small bowl, combine red vinegar and Amazake. Stir until the sugar is fully dissolved. The dressing should taste softly acidic, not sharp.
- Add the cucumbers to the dressing and gently toss to coat. Let the cucumber sunomono rest for 60 minutes so the flavors can settle. *The flavor will develop after an hour or more, but the flavor will be more fully developed if you let it rest for at least a day.
Notes
Fermentation Tip
Red vinegar (aka-zu) is a type of vinegar made from sake lees that have been aged for three years or longer. Compared to naturally fermented rice vinegar, it tends to express richer umami and sweetness, with acidity that is more settled and less sharp. In this recipe, allowing the cucumber to rest with the red vinegar for more than one day further softens the edges of acidity. Over time, the vinegar penetrates more deeply, resulting in a dish where the cucumber remains crisp while carrying the red vinegar’s depth of flavor throughout. All “ 耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.Serving Notes
- Taste and adjust if needed. Garnish lightly, keeping the dish simple and clean.
- Serve slightly chilled for a clean, refreshing finish.
- Pair with grilled fish, tofu dishes, or simple grain-based meals.
- This cucumber salad works well as a palate cleanser between richer dishes.
- Keep portions small—sunomono is meant to support the meal, not dominate it.