Recipes to try

Celery Sunomono

In the queue
Author Japanese Cooking 101 (Noriko & Yuko)
Source japanesecooking101.com
Added by Josh
Yield 4 small servings
Date added 16 Sep 2026

Ingredients

  • 4–5 stalks celery
  • 1/4 tsp salt, for salting the celery
  • 1 dried red chili pepper (takanotsume), optional
  • 2 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 1–2 tsp sesame seeds

Instructions

  1. Remove the strings from the celery and slice it as thin as you can. Sprinkle with 1/4 tsp salt and let it sit for 5 minutes.

  2. Cut the end off the chili pepper, shake out the seeds, and slice thinly.

  3. In a bowl, whisk the rice vinegar, sugar, and remaining salt together until the sugar dissolves. Squeeze the water out of the celery and add it to the vinegar mixture. Add the sesame seeds and chili. Chill for 30 minutes.

Notes

  • Josh: A great way to use up the rest of a bunch of celery. Improved by adding sesame seeds and a drop or two of sesame oil at the end of the recipe.
  • Prep 5 minutes, chill 30 minutes.
  • Sunomono is traditionally oil-free, but a small splash of sesame oil adds aroma and richness if you like a slightly deeper flavor.
  • Removing the tough celery strings makes a real difference to the texture.
  • Adjust the sugar to taste; it softens the vinegar's sharpness.
  • Leave out the chili for no heat.
  • Pairs especially well with richer fried dishes like tonkatsu — the acidity cuts through.