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Sunomono

I love this stuff, but every time I try to recreate it at home it doesn't come out right. It's edible, but it's just not right.

I went to an asian grocery store this weekend, and it seems like getting the octopus (already cut) from there is probably ideal, but it's too far from where I live.

Any secrets to recreating this dish at home?

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  1. Sunomono, as the link I'm going to give you points out, simply refers to a category of vinegared salads, which can be made with (or without) a variety of seafoods - crab, shrimp, octopus - one of my favorite sushi restaurants in Chicago (Ginza Fish) makes it with seaweed and cucumbers, and on top they put a few tiny raw scallops and a slice of raw salmon, along with a little dollop of crab meat. Then they sprinkle it with sesame seeds - it's great!

    Here's the link:

    http://www.thingsasian.com/goto_artic...

    Seems like you're fixated on octopus. There's a whole sunomono world out there! Explore!

    1. Good point...sorry it came off like I was only about octopus sunomono...it's just the only one I've tried it at home with (well that and shrimp) and neither time did it work out correctly!

      I actually prefer it mixed, with crab, fish and octopus.

      Thanks for the article!

      1. Just saw the article...one question...

        Perhaps it's not the traditional way to do it, but most restaurants I've been to had a sweet vinegar sunomono, and I didn't see any sugar-like ingredients in the article. Does the sake add the sweetness? Or is it traditionally not sweet?

        Thanks for the help!

        1. If you use mirin it will add sweetness. Also some japanese rice vinegars have sugar or corn syrup added.

          1. Correctomono! The mirin will add the sweetness.