![](https://freight.cargo.site/t/original/i/9dc362f9131a0e1102c7a14dfb45e9e27f0e00ff93b11ec8319e304093bd3dd7/DSCN5568_Edited.jpg)
Wakame cucumber salad
Wakame becomes very soft when cooked and has a mild flavour. It is the seaweed traditionally used in miso soup and is also prepared as a side dish or in salads.
Brown rice vinegar, used in the dressing for this salad, is used regularly in macrobiotic cooking to impart a sour flavour to dishes. Naturally-processed rice vinegar is made with koji and aged in earthenware jars for up to ten months.
![The cucumber is sliced into half moons and the wakame is cut into small pieces](https://freight.cargo.site/t/original/i/420911135bd3fa8a19f5ac423c9a623c118db3c5a32a47cf398c3d6b423b1b5b/DSCN5560-1_Edited_v2.jpg)
![The wakame pieces are simmered on the stove for several minutes](https://freight.cargo.site/t/original/i/86dfb70211a76bc33d7e0cee7697cd997905b9ee0b1fabaacf0f4d014514200f/DSCN5562-2.jpg)
![The rice vinegar and soy sauce are combined](https://freight.cargo.site/t/original/i/2371af9fb4e6621b91d42d7eec3c383d580f6461dfc5893c1a494fd62ac2683c/DSCN5563-1_Edited.jpg)
![Wakame cucumber salad](https://freight.cargo.site/t/original/i/9dc362f9131a0e1102c7a14dfb45e9e27f0e00ff93b11ec8319e304093bd3dd7/DSCN5568_Edited.jpg)