*Sunomono* (vinegared things) is a salad that features a rice vinegar or lemon-based dressing and is typically served in small bowls as a side dish or appetizer. You can make *Sunomono* with any vegetable, but one of the easiest and most popular varieties of *sunomono* is made with Japanese cucumbers.\nThere are two terms generally used for salads in Japanese: *sunomono*, which means “vinegared things,” and *aemono*, which translates to “combined things.” *Sunomono* typically features a thin, rice vinegar- or lemon-based dressing, while *aemono* dressings are often thicker and incorporate pureed tofu, [miso](https://www.masterclass.com/articles/types-of-miso-paste), and/or egg yolk. \nJapanese cucumbers, known as *kyuri* in Japan, are long, slender cucumbers with thin, edible skin and small undeveloped seeds. Japanese cucumbers are known for their mild, melon-like flavor. You can substitute Japanese cucumbers with Persian cucumbers, which are about half as long and have similarly thin skin and edible seeds. English cucumbers are longer and thicker than Japanese cucumbers, with more pronounced seeds. To substitute English cucumbers for Japanese cucumbers, peel the skin and remove the seeds. \n\nLearn how to make refreshing a Japanese cucumber salad with a simple vinegar dressing.