Sunomono

Method

1. 1 Slice the cucumbers very thinly, toss with salt, and let them sit for 10 minutes to drain off the excess water.
2. 2 Squeeze out all the water from the cucumbers; this is a crucial step to prevent the salad from becoming watery.
3. 3 Soak dried wakame seaweed until it expands, then blanch quickly and rinse with cold water.
4. 4 To make the sanbaizu dressing: mix vinegar, sugar, and a little soy sauce.
5. 5 Mix the cucumber with wakame and dressing, sprinkle with toasted sesame seeds, and serve chilled.