Kirboshi Daikon & Wakame Sunomono: A Traditional Japanese Vinegared Salad

Kiriboshi Daikon to Wakame no Sunomono

切り干し大根とわかめの酢の物

The practice of dressing and preserving foods with vinegar, such as this daikon & wakame sunomono, has been a staple of Japanese cuisine since the Nara period (710-794 CE), when Buddhist monks brought vegetarian cooking practices from China and adapted them to Japanese ingredients and sensibilities. Sunomono served multiple purposes: the vinegar acted as a natural preservative before refrigeration and the refreshing acidity balanced heavier dishes. The name—in fact—evolved over time. Originally such dishes were referred to as hashi-yasume (箸休め), or "chopstick vacations," which was a nod to their role as a palate cleanser between richer courses. As part of the ichiju issai format they continue to play a similar role, serving as a counterpoint to the sweetness of steamed rice and the saltiness of miso shiru.

Daikon & Wakame Sunomono © 2025 Tenzo's Kitchen LLC

Health Benefits of Daikon & Wakame

Daikon(大根)

Whether fresh or dried, daikon radish offers impressive nutritional benefits that align perfectly with the holistic approach to health central to Buddhist food philosophy and shōjin ryōri in particular.

Digestive Support: Daikon contains enzymes that aid in the digestion of starches and fats, which is why it traditionally accompanies heavier dishes. In temple cuisine, this digestive aid was particularly valued given the carbohydrate-rich diet of rice and noodles.

Rich in Vitamin C: Even after drying, kiriboshi daikon retains significant vitamin C, supporting immune function—particularly important during winter months when fresh produce was historically scarce.

High Fiber Content: The drying process concentrates dietary fiber, promoting healthy digestion and satiety. This makes sunomono an excellent side dish for those transitioning to plant-based eating who worry about feeling satisfied.

Low Calorie, Nutrient Dense: Dried daikon provides substantial nutrition and texture with minimal calories, making it ideal for those focused on health and wellness without calorie restriction.

Minerals: Kiriboshi daikon is a good source of calcium, iron, and potassium—minerals that those reducing animal products often need to source intentionally from plant foods.

Wakame (若布)

The seaweed used in this sunomono, has been harvested along Japan's coastlines for over 1,000 years and features prominently in temple cuisine as one of the most nutritious foods available to monks. In addition, it is emblematic of the practices of compassion and non-violence.

Iodine for Thyroid Health: Wakame is one of the best plant-based sources of iodine, essential for thyroid function—a nutrient sometimes lacking in plant-based diets.

Omega-3 Fatty Acids: Unlike most plant foods, wakame contains EPA omega-3 fatty acids (though in smaller amounts than fish), making it valuable for those eliminating seafood.

Fucoxanthin: This unique antioxidant found in brown seaweeds like wakame has been studied for metabolic health benefits and may support healthy weight management.

Minerals from the Sea: Wakame provides magnesium, calcium, and iron in forms that are often more bioavailable than land vegetables.