Wakame becomes very soft when cooked and has a mild flavour. It is the seaweed traditionally used in miso soup and is also prepared as a side dish or in salads.
Brown rice vinegar, used in the dressing for this salad, is used regularly in macrobiotic cooking to impart a sour flavour to dishes. Naturally processed rice vinegar is made with koji and aged in earthenware jars for up to ten months.
The cucumber is sliced into half moons and the wakame is cut into small pieces
The wakame pieces are simmered on the stove for several minutes
The rice vinegar and soy sauce are combined
Wakame cucumber salad
