What is cucumber namasu made of?

It’s made from thinly sliced cucumbers marinated in a mixture of rice vinegar, sugar, and salt. Some versions also include carrots or daikon radish for extra texture and color. This quick-pickled salad is served cold and offers a refreshing balance of sweet and tangy. The Hawaiian-style variation tends to include more sugar and sometimes a hint of citrus for a tropical twist.

Can I make cucumber namasu ahead of time?

Absolutely. In fact, allowing the cucumbers to marinate for at least 30 minutes—or up to 24 hours—enhances the flavor beautifully. For the best texture, store it in an airtight container and enjoy it within 2–3 days. It’s a great make-ahead option for bentos, barbecues, or light weeknight dinners.

What’s the difference between Japanese and Hawaiian versions?

The main difference is the sweetness level. The traditional Japanese version is lighter and more vinegar-forward, while the island-style version is a bit sweeter and often includes ingredients like carrots or lemon juice. Both share the same core method, but the Hawaiian version leans more toward a sweet-and-sour profile.

What is the difference between namasu and sunomono?

Though both are vinegared dishes in Japanese cuisine, namasu typically refers to raw vegetables marinated in vinegar, often enjoyed during New Year celebrations for their symbolic meaning. Sunomono , on the other hand, is a broader category that can include seafood, noodles, or seaweed in a lighter, often more savory vinegar dressing. Think of this salad as a simpler, sweeter sub-type of sunomono—vegetable-based, bright, and easy to prepare.

Cucumber Namasu Recipe – Cool, Tangy & Perfect for Hot Days

Name: Cucumber Namasu Recipe – Cool, Tangy & Perfect for Hot Days
Prep time: 10 min
Total time: 40 min
Yield: 2–4 servings
Cuisine: Japanese, Hawaiian
Ingredients: 2 Japanese or Persian cucumbers (or 1 large English cucumber); ½ tsp salt; ¼ cup rice vinegar; 1 tbsp sugar (more to taste); 1 small carrot, julienned (optional); ½ tsp sesame seeds (for garnish); Pinch of red pepper flakes (optional)

Description

A crisp, tangy Japanese cucumber salad that’s quick to make and perfect for warm days. This namasu cucumber is both refreshing and easy to prepare.

Ingredients

2 Japanese or Persian cucumbers (or 1 large English cucumber) ½ tsp salt ¼ cup rice vinegar 1 tbsp sugar (more to taste) 1 small carrot, julienned (optional) ½ tsp sesame seeds (for garnish) Pinch of red pepper flakes (optional)

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Instructions

1. Slice cucumbers thinly (1/8-inch). 2. Sprinkle with salt and let sit for 10 minutes. 3. Rinse cucumbers and squeeze out excess water. 4. In a bowl, whisk vinegar, sugar, and optional pepper flakes. 5. Add cucumbers (and carrots if using) to the marinade and toss well. 6. Refrigerate for 30 minutes. 7. Top with sesame seeds before serving.

Notes

For a Hawaiian twist, add extra sugar and thinly sliced carrots. Tastes better after a few hours in the fridge. Not ideal for freezing; enjoy within 2–3 days.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Salad
Method: Marinate
Cuisine: Japanese, Hawaiian