Cucumber and wakame vinegar salad (Sunomono)

1. Soak the dried wakame in cold water for 10 minutes, then drain, squeeze out the water and cut into bite-sized pieces.

2. Slice the cucumber paper-thin, salt it and leave for 10 minutes.

3. Squeeze the liquid out of the cucumber firmly by hand – that keeps it crunchy and stops it watering down the dressing.

4. Stir the rice vinegar with the sugar and soy sauce until the sugar has completely dissolved.

5. Toss the cucumber and wakame with the dressing and chill for 10 minutes.

6. Serve cold in small bowls, sprinkled with toasted sesame seeds.

Tip: Sunomono ("vinegared thing") is the refreshing pause of a Japanese meal, cleansing the palate between richer dishes. Add prawns or crab meat and it works as a starter too.