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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.