Sunomono (Vinegared Dishes) and Sanbaizu

Sunomono — vinegared things — are lightly dressed salads of seafood, vegetables, and sometimes noodles dressed with sanbaizu (the fundamental Japanese vinegar dressing) or ponzu. The principle is economy of flavour: a small amount of rice vinegar, balanced with the dashi's umami and mirin's sweetness, produces a dressing that enhances without obscuring. Nothing in sunomono is heavy-handed.

Vinegar has been used in Japanese cooking since the Nara period, initially as a preservative and later as a flavour agent. Sunomono developed as a palate-cleansing course in formal meals — its acidity and lightness resetting the palate between richer preparations. The cucumber sunomono (kyuri no sunomono) is the most ubiquitous expression, present at every formal meal and most informal ones.

**Sanbaizu (three-flavour vinegar):** - Rice vinegar, mirin, and light soy sauce in a ratio of approximately 3:2:1. The balance can shift depending on the ingredient. [VERIFY] Tsuji's specific sanbaizu ratio. - Bring mirin briefly to the boil to burn off alcohol before combining. This produces a rounder sweetness. - The dressing is made in advance and chilled — it is never applied warm. **Cucumber sunomono technique:** - Slice cucumber extremely thin (mandoline preferred — 1–2mm). - Salt generously, rest 5–10 minutes, squeeze out the water thoroughly. This firming and concentrating step is the technique; undressed cucumber releases water into the dressing and dilutes it within minutes. - Rinse briefly if too salty. Squeeze again. - Dress immediately before service. Never in advance. **Seafood sunomono:** Tako (octopus), ebi (prawn), and kani (crab) are the most common proteins. They must be cooked correctly for their specific texture — overcooked octopus defeats the purpose of sunomono's delicacy. Decisive moment: The salting and squeezing of cucumber — and specifically, the thoroughness of the squeeze. A hand-squeezed cucumber that still releases water when pressed against a cloth is not ready. The squeeze must be decisive and sustained — both hands, progressive pressure, until no more liquid runs. The firmness of the finished cucumber is the sensory confirmation: it should feel dense in the hand, not loose.