Recipe: Cucumber Seaweed Marinade

By Mariko Nakamura
June 15, 2015
Food & Drink

Cucumber is another cooling vegetable that is very cheap and readily available all across Japan. Plus, it consists of 96 percent water, meaning it's perfect for staying hydrated during the summer months. In this recipe, the ponzu adds a tangy citrus flavor that is both refreshing and delicious.

cucmber cropped

Serves two.

What You Need

1/2 a cucumber

a small amount of seaweed

1 tablespoon ponzu (ポン酢)

What to Do

  1. Put seaweed in a bowl of water to rehydrate for five to 10 minutes, then drain.
  2. Cut the cucumber into thin slices.
  3. Mix all ingredients together well, then serve.

For another easy summer vegetable side dish, check out my recipe for nasu dengaku (eggplant with red miso paste).