Wakame Seaweed and Okra Sunomono

17 mins (prep 15, cooking 2)
8 ingredients
6 servings
In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount.

Categories:  side-dish , salad , vegan , <-30-mins , easy , quick , stuffings-dressings , vegetarian , japanese , time-to-make , asian ,
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Serving Size (22.45 g)
Servings 6
Amount per Serving
Calories 11.68 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.01%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 263.55mg 65.89%
Total Carbohydrate 2.55g 5.11%
Dietary Fiber 0.01 g 0.24%
Sugars 2.48 g %
Protein 0.13g 1.59%
Vitamin A 0.0IU% Vitamin C 0.04mg%
Calcium 1.06mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
wakame seaweed, fresh ginger