This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice vinegar dressing.

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.

Step 1 Heat oven to 325°F. In large bowl, cover wakame with cold water by 3 inches and soak 20 minutes (wakame will expand).