Wakame and Harusame Noodles

Wakame and Harusame Noodles

Japanese seaweed and noodles in a ginger vinegar dressing.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


a pinch

10 g (0.4 oz)

(A)Vinegar Mixture

2 tsp

1/2 tsp


  1. Mix together (A) well in a bowl forming the dressing.
  2. Soften the wakame by soaking in water. Quickly dip in boiling water, remove, then in ice water and remove. Firmly wring dry and cut into large bite size pieces.
  3. Thinly slice the cucumber and sprinkle with salt. Quickly rinse and firmly wring dry.
  4. Soften the harusame noodles in boiling water. Rinse in a strainer and dry. Cut into edible size lengths.
  5. Mix together (2)-(4) in a bowl. Pour on the dressing from (1) and serve.

Cooking Basics

Cucumbers - thin rounds

Cut off both ends, and then slice from end to end at consistent widths.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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