Wakame Cucumber Salad


  • 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.