Authentic Kyuri Tako Sunomono: The Refreshing Japanese Cucumber & Octopus Salad Recipe
- Prep time: 10 mins
- Servings: 5
- Calories: 46 kcal (per serving)
The Role of Sunomono in Japanese Cuisine
Kyuri Tako Sunomono is a refreshing Japanese dish featuring octopus and cucumber tossed in Amazu—a sweet and sour dressing made from vinegar, sugar, and soy sauce.
Sunomono(Vinegared dishes) are an essential menu item in authentic kaiseki cuisine.
- Palate Cleanser: Its acidity refreshes the mouth after oily or rich dishes, resetting your palate for the final rice and miso soup.
- Seasonal Beauty: It captures the essence of the season through colorful ingredients like wakame and seasonal seafood.
In everyday homes, it is an essential “Fukusai” (side dish):
- Nutritional Powerhouse: It’s an easy way to hit several marks of the healthy Japanese diet (Seaweed, Vegetables, Fish, and Sesame) in one bowl.
- Appetite Booster: The vinegar stimulates saliva and digestion, making it a staple for hot summer months when appetite is low.
Nutritionist’s Corner
The Power of Octopus (Tako)
Nutritional information for boiled octopus (per 100g)/The recommended daily intake (or approximate intake) for adults (18-64 years old) in the Dietary Reference Intakes for Japanese (2025 Edition)
| Nutrient | Amount | Women (recommended amount/guideline amount) | Men (recommended amount/guideline amount) |
| Energy | 91kcal | 1,650～2,350 | 2,200～3,050 |
| Protein | 21.7g | 50 | 65 |
| Fat | 0.7g | (20～30% kcal) | (20～30% kcal) |
| Carbohydrates | 0.1g | (50～65% kcal) | (50～65% kcal) |
| Salt | 0.6g | Less than 6.5 | Less than 7.5 |
| Iron | 0.2mg | 6.5 (10.5 if menstruating) | 7.5 |
| Zinc | 1.8mg | 8 | 11 |
| Copper | 0.43mg | 0.7 | 0.9 |
| Vitamin E (α-T) | 1.9mg | 5.0～6.0 | 6.0～7.0 |
| ビタミン B12 | 1.2μｇ | 2.4 | 2.4 |
As you can see from the nutritional chart, just 100g of octopus provides nearly 40% of your daily protein needs! Packed with Zinc and Vitamin E, octopus is truly “edible anti-aging.” Despite being ultra-low in fat, it’s rich in Copper and other essential minerals that provide powerful metabolic support. It’s a genuine superfood!
Want to incorporate more octopus into your diet? Check out this article too! [Tako meshi (octopus rice)]
The Benefits of Seaweed (Wakame) & Cucumber
- Detox & Heart Health: Wakame provides water-soluble fiber that prevents blood sugar spikes and flushes out excess sodium.
- Fat Burning: Raw cucumbers contain phospholipase, an enzyme that helps break down fats.
In many countries outside Japan (especially in Western countries), it can be difficult to find sashimi-grade octopus or raw wakame seaweed.
If boiled octopus isn’t available, cooked shrimp, imitation crab, or smoked salmon work great as substitutes. If you are using dried wakame, soak it in water for about 4 minutes until it becomes tender. Be careful not to leave it in water too long or use hot water, as it will get soggy!
Cucumber and octopus is a classic combination, but you can enjoy this dish with other vegetables too. Feel free to try the following combinations:
- Tataki Gobo: Pickled burdock with ground sesame.
- Cucumber and Gizzard: A crunchy, savory twist.
- Whitebait & Summer Veggies: A mix of whitebait, Japanese ginger (myoga), perilla leaves, and eggplant.
Nutrition Facts
Nutrition Facts
- Calories: 229 kcal
- Total Protein: 18.8 g
- Fat: 3.6 g
- Total Carbohydrates: 32.7 g
- Salt Equivalent (Sodium): 6.2 g
Nutrition Facts (Per Serving)
- Calories: 45.8 kcal
- Total Protein: 3.76 g
- Total Fat: 0.72 g
- Total Carbohydrates: 6.54 g
- Salt Equivalent (Sodium): 1.24 g
For cucumbers that are rubbed with salt and then squeezed, we calculate the nutrition assuming 50% of the salt is absorbed.
Ingredients (Serves 5)
- Cucumber: 240g (plus 4g salt for “Shiomomi”)
- Boiled Octopus: 60g
- Raw Wakame Seaweed: 100g (Fresh “Nama” wakame is recommended for better texture!)
- White Sesame Seeds: 5g
- Ginger: 10g
- ☆ Amazu Dressing: 45g Vinegar, 18g Sugar, 15g Light Soy Sauce
In Japan, rice vinegar and grain vinegar are the norm, unlike standard Western vinegars such as white vinegar or apple cider vinegar. Substituting them with white vinegar or apple cider vinegar will slightly alter the flavor profile of the dish.
How to Make Kyuri Tako Sunomono
- Prep the Seaweed: Wash raw wakame under running water and pat dry. If you find the “sea scent” too strong, quickly parboil and cool it.
- Slice: Cut octopus into 5mm slices. Slice cucumbers into 2mm rounds using a slicer.
- The Most Important Step – “Shiomomi”: Mix cucumber with salt and wait 5–10 mins. Squeeze out all excess water completely. This ensures the salad isn’t watery and the flavor is concentrated.
- Make the Amazu: Mix the vinegar, sugar, and soy sauce. Microwave for 20 seconds to help the flavors meld. Let it cool.
- The Final Toss: Once the dressing is cold, mix in the wakame, octopus, cucumber, and sesame. Pro Tip: Mix right before serving to keep the ingredients crisp.
- Finish: Top with shredded or grated ginger for a refreshing kick.
Check out the Japanese version of this article here.【キュウリタコ酢の物】
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