The light green seaweed salad from the sushi bar is usually a ready-made mix with food coloring and sugar. Your version is darker and tastes more of the sea. Squeeze the soaked wakame out well, or the dressing gets watered down. Toss the salad shortly before serving, because the cucumber otherwise draws out water.

As a variation with spinach and sesame paste, cook goma-ae. For something tangier there is sunomono, the Japanese cucumber salad with vinegar. Hiyayakko, cold tofu with ginger, goes alongside.

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