During most of my pregnancy with Evan, my biggest craving was for Japanese food. I spent many weeks making numerous recipes from the two Japanese cookbooks I own and scouring various food blogs/foodgawker for more ideas. This sunomono recipe was the result of one of those searches. Unfortunately, the vinegar was a big trigger for my heartburn during the second and third trimesters. I am happy to finally enjoy this salad again. Sunomono is a Japanese vinegar salad with many possible variations. The basic components include vegetables (and sometimes seafood) marinated in a seasoned vinegar dressing. This particular recipe has cucumbers and cellophane noodles marinated in a vinegar, sugar, soy sauce. It is a light and refreshing accompaniment to a Japanese meal.
I used the garden cucumbers from my CSA box. If you use garden cucumbers, make sure they are unwaxed or peel them. The best cucumbers for this recipe are Japanese, followed by English. Japanese cucumbers look like English, but the skin is bumpy. They are mild with minimal seeds. They are also crisp and less bitter than the garden cucumber. English cucumbers have less flavor, but they also have a thinner skin and less seeds.
Make sure the rice vinegar used is unseasoned. Seasoned rice vinegar has sake, salt, and sugar added. It is often used in sushi rice.