Entree: Japan – Tohoku – ホヤの酢の物 ➤ Hoya no Sunomono (vinegared sea pineapple salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

- 8 oz (225 g) fresh sea pineapple (hoya), cleaned and thinly sliced
- 1 small cucumber, thinly sliced (about 4 oz (115 g))
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) mirin
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) freshly grated ginger
- 1/2 tsp (2.5 ml) toasted sesame oil (optional)
- 1 tbsp (9 g) toasted sesame seeds
- A few shiso leaves or thinly sliced scallion for garnish (optional)

Instructions

1. If whole hoya require cleaning, peel away the tough outer membrane, remove internal viscera, wash briefly under cold water, and slice thinly; if pre-cleaned, slice directly.
2. Lightly salt the cucumber slices, let sit 5 minutes, then squeeze out excess water and pat dry.
3. In a small bowl, whisk together rice vinegar, soy sauce, mirin, sugar, grated ginger, and sesame oil until the sugar dissolves.
4. Combine sliced hoya and cucumber in a bowl, pour the dressing over them, and toss gently to coat. Refrigerate for 10–20 minutes to meld flavors.
5. Transfer to chilled plates, sprinkle with toasted sesame seeds, garnish with shiso or scallion if using, and serve immediately.