Japanese Cucumber & Gizzard Salad with Vinegar Miso (Sumiso-Ae)

Cucumber & Gizzard Sumiso-Ae (Vinegar Miso Dressing)

Cucumber Sumiso-Ae (きゅうりの酢みそ和え) is a beloved Japanese home-cooked dish featuring ingredients tossed in a tangy-sweet sauce. While typically made with vegetables or seafood, this unique recipe uses gizzards (sunagimo)—a high-protein, low-fat ingredient that adds a wonderful crunch.

Ingredients for Sumiso-ae (Miso & Vinegar Dressing)

• Vegetables: Canola flower (Nanohana), spinach, cucumber, and green onions.
• Seaweed: Wakame seaweed.
• Seafood: Octopus, squid, and clams.

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Pro Tips for a Sophisticated Dish

• Seasonal Touch: Using wild plants or Kinome (young leaves of the Japanese prickly ash) adds a seasonal flair and elevates the dish to a more gourmet level.
• A Secret Kick: When using seafood or canola flowers, try adding a small amount of Japanese mustard (Karashi). It adds depth and brings out a richer flavor.

What is Sumiso-Ae?

• Sumiso: A versatile dressing made from miso, vinegar, and sugar.
• Ae: The Japanese culinary term for “tossing” or “mixing” ingredients.
• Nuta-ae: Another common name for this style of dish.

Ingredients (Serves 6); Sumiso-Ae

• Gizzard: 100g
• Cucumber: 200g
• Salt: 2g (for cucumber)
• Wakame Seaweed: 6g of dried seaweed, or 60g of fresh seaweed
• The Dressing (☆):
  • White Miso: 50g
  • Vinegar: 20g
  • Sugar: 20g
  • Mirin: 20g

(💡Tip: I highly recommend using “fresh” seaweed/nama wakame for the best texture. Although it is technically rehydrated dried seaweed, the “fresh” variety sold at supermarkets has a much better crunch and texture than the dried ones you rehydrate at home yourself.)

How to make Sumiso-Ae

1. Prep the Gizzards: Gizzards have a tough white membrane. For the best texture, scrape or cut these parts off. Slice the gizzards thinly to ensure they cook through and remain easy to chew.
2. Cook: Boil the sliced gizzards until fully cooked. Drain in a colander and let them cool naturally (do not rinse with water).
3. Prep the Veggies: * Slice the cucumber thinly (about 1.3mm). Rub with salt, wait 10 minutes, then squeeze out all excess moisture.
   • Rinse the wakame and squeeze dry.
4. Make the Sauce: Combine the white miso, vinegar, sugar, and mirin until smooth.
5. Chill & Serve: Keep the ingredients and sauce separate in the refrigerator. Mix them just before serving to prevent the dish from becoming watery.

Expert Tips for Success

• Choose White Miso: Its mellow flavor and creamy texture blend perfectly with vinegar.
• The “Just Before” Rule: Always toss the ingredients with the dressing right before eating to maintain the crisp texture and bold flavor.
• Add a Kick: If you substitute the gizzards with seafood or rape blossoms, try adding a touch of Karashi (Japanese mustard) for extra depth.

NUTRITION FACTS; Sumiso-Ae

Check out this article to learn more about gizzards and find a great recipe! [Sunagimo (Gizzard) Guide: High-Protein & Healthy Recipes]

📖Related Link: Read the Japanese version of this article here! []　　　

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