Sunomono (Japanese Cucumber and Seafood Salad) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 22, 2014
I make these all the time I sprinkle salt lightly and sprinkle celery seed and sesame seeds drizzle or spray rice wine vinegar let them soak a few minutes
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Photo by Arizona Desert Flower
Reviewed: Jun. 8, 2014
Meh, not my favorite...at all. All I tasted was soy sauce. No garlic, no ginger, no onion, nothing! I even used garlic rice vinegar. Eat everything separate and enjoy them. This will not make you happy.
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Photo by Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA
Reviewed: Jul. 23, 2013
Disappointing. Salting slices made for salty slices, not dry ones, as the extracted moisture simply liquefied the salt. The subtle flavor of the faux shellfish (I used lobster) largely drowned by salt here and the soy sauce (I even used low sodium). Very underwhelmed. There may be some subtle trick / technique which would be critical (?), however, I'll leave that to someone else to discover.
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Photo by Carnivore

Cooking Level: Intermediate

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