Sunomono is a Great Way of Eating Seaweed in Summer

Miso soup is one of the super dishes to support Japanese longevity, but we tend not to eat it so much in summer. You don’t feel like eating hot soup, plus the soup goes bad quickly if you don’t keep it in the fridge, and for the same reason, you keep many other dishes in the fridge, leaving not much space.

One of the health benefits of miso soup is that it usually has seaweeds. Seaweeds have soluble dietary fiber, which can be a great feed to your gut microbiomes, and they are high in magnesium.

So, how do you consume seaweeds if you don’t make miso soup?

Well, Sunomono is the answer.

Sunomono means a vinegared dish, and you can vinegar Wakame and cucumber. It is a popular dish in summer.

To make vinegared Wakame and cucumber, first, you soak dried Wakame for about 10 minutes. Then, you cut cucumbers and soak them in vinegar for about 20 minutes. You add a little salt. When the Wakame is ready, you drain the water and put Wakame in the cucumber bowl.

That’s it.

Then you can eat it.

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