Kyuri no Shiomomi (Salted Cucumber)
きゅうりの塩もみ · Kyuri no Shiomomi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Shiomomi means "rubbed with salt," and that is really all there is to this little side dish: cucumber, a pinch of salt, and a good squeeze. It is the kind of quiet, refreshing bite that sits next to a rice bowl and helps balance a richer main. Children like it because the flavor is gentle and the texture stays pleasantly crisp. In preschool kitchens we give the cucumber a quick dip in boiling water before seasoning it, which is standard practice for food safety in Japanese school lunch programs; cooling it under running water right away keeps that crunch.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 39 gcucumber
Seasonings
- 0.2 gsalt
Directions
- 1
Cut the cucumber into half-moons or quarter-rounds and blanch briefly in boiling water. Cool under running water.
- 2
Squeeze the cucumber well to drain off the water, then toss with the salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 6 kcal | 12 kcal | 6 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 6 kcal | 0.5 g | 0 g | 1 g | 0.2 g | 9 mg | 0.2 mg |
| 1 adult serving | 12 kcal | 0.9 g | 0 g | 2.1 g | 0.3 g | 18 mg | 0.3 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
