Osaka Sunomono

Introduction to Osaka Sunomono

Osaka Sunomono is a refreshing Japanese side dish that combines crisp vegetables with a tangy vinegar dressing. Traditionally served as part of a multi-course meal, it offers a palate-cleansing contrast between its sweet and sour notes. Originating from the bustling city of Osaka, this dish has become symbolic of the city’s vibrant culinary scene. Sunomono, which means 'vinegared things', is often included in Japanese cuisine to balance the flavors with its fresh, acidic touch.

History and Cultural Significance

Sunomono has been a staple in Japanese cuisine for centuries, with its roots tracing back to the Edo period. The dish represents the essence of Japanese cooking, focusing on simplicity and the natural flavors of ingredients. In Osaka, known for its motto "Kuidaore" meaning to 'eat oneself bankrupt', sunomono reflects the balance between indulgence and healthy living. Over the years, chefs have experimented with various ingredients to craft unique versions while preserving its core traditional essence.

Ingredients

• Cucumber
• Wakame (dried seaweed)
• Rice vinegar
• Sugar
• Salt
• Soy sauce
• Sesame seeds
• Imitation crab (optional)
• Cooked shrimp (optional)

Preparation

Step 1: Preparing the Vegetables

Begin by thinly slicing the cucumber. A mandoline slicer can help achieve paper-thin slices, essential for best absorbing the flavors of the dressing. Place the slices into a bowl and sprinkle with a pinch of salt. This will help draw out excess moisture. Set aside for 10 minutes.

Step 2: Rehydrating the Wakame

In a small bowl, place a handful of dried wakame and cover with water. Allow it to soak for about 5 minutes or until fully rehydrated. Once soft, drain and squeeze out any excess water.

Making the Dressing

Step 3: Mixing the Vinegar Dressing

In another bowl, combine 1/2 cup of rice vinegar, 2 tablespoons of sugar, and a dash of soy sauce. Stir until the sugar completely dissolves. Taste and adjust the sweetness and tanginess to your liking.

Combining the Ingredients

Step 4: Assembling Osaka Sunomono

Rinse the salted cucumber slices under cold water to remove excess salt and pat them dry. In a large mixing bowl, combine the cucumber slices, rehydrated wakame, and if desired, pieces of imitation crab or cooked shrimp. Pour the vinegar dressing over the ingredients and gently toss to ensure all components are evenly coated.

Serving Suggestions

Transfer the sunomono to a serving dish and garnish with a sprinkle of sesame seeds for a touch of nutty flavor. Serve chilled to enjoy its refreshing taste. Osaka Sunomono can be paired with rich dishes like tempura or teriyaki to balance their heaviness with its light and zesty profile.

How to Enjoy Your Sunomono

The tartness of the vinegar, the slight sweetness from the sugar, and the umami of the soy sauce create a burst of flavors that will delight your palate. Savor it slowly, allowing the flavors to meld and refresh the senses between bites.