Wakame and Cucumber in Sanbaizu Dressing

In this simple and refreshing dish, cucumber and wakame are dressed with mellow, sweet sanbaizu dressing. The cucumber is treated with a popular Japanese technique: It is cut into paper-thin slices, then soaked in salt water. This removes excess water from the cucumber and makes it more flexible, while retaining its crispiness. Extracting excess water also makes the cucumber absorb the flavor of the dressing more effectively. The same technique can be applied to such vegetable