Wakame Salad

I grew up enjoying the ocean-y taste and slippery yet crunchy texture of seaweed, and a nice little bowl of wakame salad makes a refreshing snack. I adapted this from Mark Bittman's recipe for seaweed salad with cucumber. I took out the minced shallots and cayenne in the original recipe, instead adding a dash of shichimi spice. Toss all the ingredients in a bowl and let marinate overnight. This also makes for a delicious side during the summer.

- 1 oz assorted seaweed
- 2-3 Japanese cucumbers, thinly sliced
- 1 tbsp soy sauce
- 1/2 tbsp rice wine vinegar
- splash of mirin
- splash of sesame oil
- pinch of sea salt
- generous sprinkling of toasted sesame seeds