Cucumber and wakame sunomono

Preparation

1. Cut the cucumber in half lengthwise, remove the seeds, then thinly slice it. Lightly salt and let drain for about 10 minutes.

2. Rinse the wakame in cold water to remove excess salt, then squeeze it well.

3. Lightly squeeze the cucumber to remove excess water.

4. Arrange the cucumber and wakame directly in a bowl or on a plate.

5. Pour 4 tablespoons of sunomono vinegar.

6. Sprinkle with one teaspoon of sesame seeds.