Crunchy Wakame Seaweed Salad
1. Cover and soak the wakame in cold water for about 5 minutes until it softens. Wash and drain the wakame, cut into bite-size pieces, and set it aside.
2. Slice the cucumber into thin rounds using a vegetable slicer. Put salt over the cucumber rounds, mix well, and leave for about 10 minutes until they soften. Wash and squeeze out the excess water. Dry with paper towels if you have.
3. Toss wakame and cucumber rounds with Riken oil-free aojiso dressing (or dressing of your choice).
4. Place in a dish and sprinkle sesame seeds