Origin
Japanese court and kaiseki cuisine tradition — documented in Heian period texts
Description
Sunomono (酢の物, vinegared things) is the Japanese category of vinegared dishes served as palate refreshers between richer courses. The foundational dressing is sanbaizu (三杯酢, three-cup vinegar): equal parts rice vinegar, mirin, and soy sauce — balanced between sour, sweet, and savory. Most common: kyuri (cucumber) with wakame seaweed and surimi, or ebi (shrimp) with cucumber and sudachi citrus. The key technique is oshidashi: salting vegetables first to remove excess water before dressing, preventing dilution. Sunomono's role in a meal mirrors the salad course in French cuisine — cleansing, refreshing, leading into the next course.
The Thread
Flavour Context
Bright, clean acid with supporting sweetness and umami — refreshing between richer courses