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3 Easy Japanese Side Dishes for Summer　日本の夏の簡単副菜３選

When the weather gets hot, heavy meals are often the last thing we want. In Japan, refreshing side dishes made with seasonal vegetables, tofu, and light dressings become a regular part of the summer table. In this recipe collection, we'll show you three easy Japanese summer side dishes that Yoshiko makes every year: Cucumber & Wakame Sunomono, Asparagus & Tomato with Sumiso Dressing, and Hiyayakko (Japanese Cold Tofu).
These authentic Japanese recipes require very little cooking, come together in just minutes, and pair perfectly with grilled fish, meat, rice, or noodles. Whether you're looking for healthy side dishes, simple appetizers, or a light meal on a hot day, these refreshing Japanese classics are easy to make with ingredients available outside Japan.
If you're looking for delicious ways to stay cool this summer, these three Japanese side dishes are a great place to start. Enjoy them as part of a traditional Japanese meal or mix and match them with your favorite dishes. Happy cooking!
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

Cucumber and Wakame Salad (sunomono)
  • 1 handful dried wakame
  • 1/2 Japanese cucumber
  • 2 tbsp Japanese rice vinegar
  • 1/2 tbsp soy sauce
  • 1 tsp sugar
  • a pinch salt
  • 1/2 tsp white sesame seeds (optional)
Asparagus and Tomato with Sumiso
  • 6 stalks asparagus
  • 1/2 small tomato
  • 2 tbsp white miso (Saikyo miso is ideal)
  • 3/4 tbsp sugar
  • 1 1/4 tbsp Japanese rice vinegar
  • 1/2 tsp salt
Hiyayakko (cold tofu dish)
  • 1/2 package tofu (soft tofu is recommended)
  • 1 bowl iced water
  • 1 stalk scallion
  • 1 small fresh ginger piece
  • 1 tbsp katsuobushi - dried skipjack tuna flackes (optional)
  • 1 tsp white sesame seeds (optional)
  • soy sauce as desired

Method
 

Cucumber and Wakame Salad (sunomono)
  1. Soak a handful of dried wakame seaweed in a bowl of cold water until it softens. (usually about 5 minutes)
  2. Drain the rehydrated seaweed in a colander.
  3. For the dressing, mix 2 tbsp Japanese rice vinegar, 1/2 tbsp of soy sauce, 1 tsp of sugar, and a pinch of salt.
  4. Cut off the end of a 1/2 of a Japanese cucumber, and rub the cut ends together to remove the bitterness. Rinse off the white residue, and cut in half lengthwise and then slice it diagonally into thin pieces.
  5. Arrange the wakame and cucumber in a serving bowl and drizzle the dressing over the top. Sprinkle with white sesame seeds.
    Cucumber and Wakame Salad (sunomono) is ready!
Asparagus and Tomato with Sumiso
  1. For the dressing, mIx together 2 tbsp of white miso, 3/4 tbsp of sugar, and 1 1/4 tbsp of Japanese rice vinegar. Beat until smooth.
  2. Remove the tough ends from the asparagus. Boil in lightly salted water for about 30 seconds. Drain and rinse under cold water.
  3. Cut each asparagus diagonally into 3 pieces for serving.
  4. Remove the stem from the tomato and slice it.
  5. Arrange the asparagus and tomato in a serving bowl. Drizzle the sumiso dressing over the top.
    Asparagus and Tomato with Sumiso is ready!
HIyayakko (simple cold tofu dish)
  1. Open the package of tofu, drain away the water. Cut the block into half, for 1 person.
  2. Cut the half block into four pieces and place them in a bowl of iced water.
  3. For the toppings (yakumi), finely chop a scallion and grate a small piece of fresh ginger.
  4. Arrange the tofu in the iced water and place the soy sauce, grated ginger, chopped scallions on the table, along with an individual small plate and chopcticks. If you like, you can add "katsuobushi", which are dried skipjack tuna flakes, and white sesame seeds as extra "yakumi."
    Hiyayakko is ready!
  5. To eat, place one piece of ice-cold tofu on your plate. Top with the scallions, ginger, and any other "yakumi" you like, and drizzle soy sauce over the tofu.

Notes

  • Japanese cucumber is highly recommended for sunomono because of its thin skin, crisp texture, and mild flavor. If you can't find Japanese cucumber, English cucumber is an acceptable alternative.
  • Dried wakame expands much more than you might expect once it's soaked in water. A small handful of dried wakame is enough for one serving.
  • Don't overcook the asparagus. Boiling it for about 30 seconds keeps it crisp, tender, and bright green.
  • The aroma and umami of fresh ginger are concentrated just beneath the skin. Instead of peeling it, gently scrape and wash well before grating, for the best flavor.