March 23, 2017

Sunomono (Vinegared Dish) of Wakame and Cucumbers/わかめときゅうりの酢の物

Wakame seaweed is often combined with cucumbers to make a sunomono (vinegared dish). My version is a combination of wakame and sliced cucumbers, plus some other ingredients like canned corn and fake crab meat ("kanikama", known as surimi in France and other countries), seasoned with a 1:3 mixture of sugar and vinegar. For wakame, I usually use a cheap, imported product. My parents' version is simpler, just a combination of wakame and cucumber, but is seasoned with much more sugar and vinegar. As for wakame, my father insists that fresh wakame be used.
わかめ(若布、ワカメ)はよく、きゅうりと合わせて酢の物にします。私のバージョンは、わかめとスライスしたきゅうりを合わせ、他の具材(缶詰のコーンやカニカマ(フランスなどでは"surimi"と呼ばれる)を足し、砂糖とお酢を1:3で合わせて味付けしたものですが、わかめは通常、安い輸入品を使います。両親のバージョンは、シンプルで、単にわかめときゅうりを合わせたものですが、砂糖とお酢をもっとたくさん使います。わかめに関しては、父は、生のわかめにこだわっています。
 
So, I had to buy a pack of fresh wakame the other day.
というわけで、先日、生のわかめを1パック買いました。 
  
Usually, fresh wakame is salted, and must be rinsed with several changes of water.
生のわかめは通常、塩蔵されているので、水を何回か換えて洗う必要があります。
Then cut it into manageable sizes.
それから、適当な大きさに切ります。
In a mixing bowl, I added 1/3 fresh wakame and 3 sliced cucumbers.
ボールに、生わかめの1/3ときゅうりを3本、スライスして入れました。
Then, I asked my father to season them with sugar and vinegar. I was surprised to see the generous amounts of sugar and vinegar he added to the bowl.
それから、砂糖とお酢で味付けするよう父に頼みました。ボールに砂糖とお酢をたっぷり入れたので、驚きました。

Leftovers:
残り:
Well, way too sweet for my taste.
私にとっては甘すぎです。

Images of wakame cucumber sunomono/わかめ きゅうり 酢の物の画像

2 comments:

Amy said...

Looks so refreshing. I haven't made cucumber sunomono in a while; I should definitely make it soon. I'll add wakame as well! I have dried wakame that I bought at the Korean/Japanese market - I never used wakame before in my cooking (I've only had it at restaurants), and I love it. Wonderful in miso soup with fresh tofu. Why does your father prefer fresh wakame over the dried stuff? Is there a big difference in flavor?

Hiroyuki said...

Amy: Yes, wakame and tofu miso soup is quite common in Japan, and they go very well together. Besides, it's very easy to make!

Fresh wakame is superior in both flavor and texture, and my father says it's totally different from the dried, while I think it's just slightly better. Considering the great price difference, I will stick to the dried wakame!