- ½ cup wakame, soaked for 10 minutes and cut into small pieces
- 1 block of tofu, steamed for 5 minutes and allowed to cool
- 1 large or 2 medium cucumbers, sliced very thin
- 2 tsp of fresh juice from grated ginger
- 4 Tbsp roasted sesame seeds
- 1 Tbsp toasted sesame oil
- 1 Tbsp Umeboshi vinegar
Crush the tofu with the back of a spoon. Add the wakame, sliced cucumbers, fresh ginger juice, toasted sesame oil and vinegar. Mix well. Sprinkle the roasted sesame seeds on the salad and serve.