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Sunomono is a popular Japanese cucumber salad seasoned with a lightly sweetened dressing consisting of vinegar and soy sauce. Simple and refreshing, alongside thinly sliced cucumbers it can incorporate various other ingredients such as seafood, seaweed strips, or toasted sesame seeds.
It is usually served as an appetizer or a light side dish.
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Wakame salad is a traditional salad. Although there are many versions of the salad, it’s usually prepared with wakame seaweed, soy sauce, mirin, sesame oil, yuzu juice, grated ginger, sesame seeds, rice vinegar, and chili flakes or cayenne pepper.
The dried wakame is soaked in water, drained, then chopped and mixed with the other ingredients. Once prepared, wakame salad is garnished with sesame seeds and served immediately.
Horenso no goma-ae is a traditional salad originating from Japan. The salad is usually made with a combination of spinach, soy sauce, salt, sugar, sesame seeds, and tahini (sesame paste). The spinach is boiled in salted water, drained, and cut into smaller strips.
It is then placed into a bowl and mixed with a combination of soy sauce, sugar, sesame paste, and sesame paste. This simple salad is often used in bento boxes.
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Ohitashi is a traditional dish and a technique in which vegetables (and sometimes seafood) are boiled and immersed in a dashi-based sauce. Nowadays, the dish is usually prepared with spinach that's boiled, topped with dried bonito flakes (katsuoboshi), and dressed with soy sauce.
The word ohitashi is derived from hitashi, meaning to immerse or to dunk. Once prepared, ohitashi spinach salad is usually served as a side dish with steamed rice, miso soup, tonkatsu, ot mapo tofu. If spinach is unavailable, ohitashi can also be prepared with eggplant, okra, and asparagus.
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Japanese potato salad is a traditional salad that's a staple at izakayas (informal bars), but it's also often prepared at home. Although there are many variations and many ingredients can be added to the salad, it's usually made with a combination of half-mashed potatoes, sliced carrots and cucumbers, hard-boiled eggs, and sometimes ham.
The salad is seasoned with Japanese kewpie mayonnaise and sometimes rice vinegar. It's often enjoyed as a side dish in bento lunch boxes. Japanese potato salad can be served warm or cold, but what's important is that it should always be both creamy and crunchy.
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Wakame soba is a traditional salad. It’s made with a combination of soba noodles (made from buckwheat), wakame seaweed (most often used in miso soup), and other ingredients that vary from recipe to recipe, such as cucumbers and a dressing consisting of rice vinegar, lime juice, ginger, sugar, sesame oil, garlic, mint, shallots, and cilantro.
Everything is simply mixed together, then served while still warm. The dish is sometimes garnished with radish sprouts for even more flavor.
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Hotate is a traditional salad originating from Japan. The salad is usually made with a combination of daikon, scallops, sake, soy sauce, mayonnaise, lemon juice, salt, pepper, and chives. The daikon is sliced into matchsticks and seasoned with salt, marinated, then drained.
The scallops are covered with sake, steamed until cooked through, and then broken into smaller pieces. The daikon, soy sauce, mayonnaise, lemon juice, and chives are mixed with the scallops and the reserved juices before the salad is seasoned with pepper and served.
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