We often ate at a family-run Japanese restaurant. Here we have shared our milestone birthdays and anniversaries. It had no fancy trimmings, but instead was a warm and homely restaurant, always bursting with energy. The staff were incredibly talented, and the owner, Chef Mora, was humble and generous. Alas, the home-like restaurant has now been sold. But our memories of good food, laughter, and joy remain.
Our girls loved the cucumber salad. Over time, I have enjoyed and relished it too. Here I have recreated this simple salad. To the delight of my family!
1 large cucumber-shaved lengthwise with a vegetable peeler or mandolin
1 teaspoon crushed Nori seaweed (or more)
2 tsp Mirin
Just before serving, toss together the ingredients. Serve it chilled with a slice of lemon.
The longer you keep it, the softer it will turn.
Traditionally, it is very thinly sliced and soft and sludgy, but if you prefer a crunch, use small cucumbers and slice it thicker.
Wakame` is the green seaweed that you can find in many stores ready to eat.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.