Arame Daikon, Sesame and ume salad

                               Daikonand arame salad-japanese food-ume-japanesecookingclass-sydney-vegan-vegitarian-healthy

Arame Daikon, Sesame and ume salad

Serves 4

Ultimate alkalising salad with three strong alkaline foods – daikon, ume and arame. Great side dish when you eat oily or animal products.



  • 50 g (2 oz) arame, soaked in water until soft
  • 2 tbsp roasted sesame oil
  • 1 tbsp plum vinegar
  • 400 g (14 oz) daikon
  • 2 cucumbers (about 400 g / 14 oz)
  • 1 tbsp plum vinegar
  • 3 tbsp grounded roasted sesame


  1. Drain the soaked arame. Set aside.
  2. Heat oil in a large frying pan over a medium heat. Add the arame and stir-fry for 2 minutes. Add 1 tablespoon of plum vinegar and stir-fry for 3 minutes, or until well mixed. Cool down.
  3. Shred or julienne the daikon and cucumber and place in a bowl.
  4. Add the ground roasted sesame and 1 tablespoon of plum vinegar. Toss gently to combine. Then add the cooled down arame and toss.
  5. Drizzle extra sesame oil over the salad (optional).

If you buy “raw whole sesame”, you can dry fry the sesame. Heat the frying pan over medium-high heat. Add the sesame and keep shaking until slightly brown. Turn off the heat and keep shaking the frying pan to get a darker colour. (But if you leave it, the sesame will burn with the residue of the heat!). Use agrinder, blender, food processor or mortar and pestle to “bruise” the sesame seeds. Or you can even chop the sesame with your knife. If you eat whole sesame, you can’t digest and assimilate the goodness of the seeds.

This recipe is from my cookbook ” Japanese superfoods
If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition Now!
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