So many lifetimes ago, I visited my now sister-in-law in New York and ate Nokano seasoned rice vinegar for the first time on a simply dressed salad. Throughout my twenties, my go-to quick and light salad dressing would be a splash of Nakano on lettuce. Since I always had a bottle of the stuff in my fridge, I experimented over the years – adding it into my stir-fries, using it in marinades, pickling vegetables, and splashing it on this or that. But hands down my favorite way to use seasoned rice vinegar is in Quick Asian Cucumbers.
The dish is light, refreshing, and quick, thereby easily catapulting it straight to the top of a favorites list. But what makes it tops for me is that it’s a wonderful accompaniment to so many great dishes: Asian Steak Lettuce Wraps, Bulgogi Rice Bowls, dumplings, Korean Pajeon, and much more.