Name: Crab Meat in Vinegar (Tsumami)
Yield: Serves four
Cuisine: Japanese
Ingredients: ½ red (bell) pepper, seeded; pinch of salt; 275 g/10 oz cooked white crab meat, or 2 x 165 g/5½ oz canned white crab meat, drained; about 300 g/11 oz Japanese cucumber or salad cucumber; 15 ml/1 tbsp rice vinegar; 10 ml/2 tsp caster (superfine) sugar; 10 ml/2 tsp awakuchi shoyu

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

A refreshing Summer Tsumami (a dish that accompanies alcoholic drinks). For the dressing, use a Japanese or Greek cucumber, if possible - they are about one-third of the size of ordinary salad cucumbers and contain less water.

Ingredients

½ red (bell) pepper, seeded
pinch of salt
275 g/10

Asia
Japan
Fish course
Pescatarian
Summer

Method

Slice the red pepper into thin strips lengthways. Sprinkle with a little salt and leave for about 15 minutes. Rinse well and drain.
For the vinegar mixture, combine the rice vinegar, sugar and awakuchi shoyu in a small bowl.
Loosen the crab meat with cooking chopsticks and mix it with the sliced red pepper in a mixing bowl. Divide among four small bow

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