Tako Sunomono (Octopus Salad) is a refreshing take on traditional Japanese Sunomono, featuring thinly sliced cucumber and tender pieces of octopus tossed in a light, sweet-tangy vinegar dressing. Crisp, clean, and beautifully balanced, it’s a wonderful side dish—especially alongside richer main courses, where the bright acidity helps cleanse the palate. It also makes an elegant appetizer to enjoy with your favorite drinks before dinner. Light yet satisfying, Tako Sunomono is packed with high-quality protein from the octopus and essential minerals from the seaweed, making it as nutritious as it is delicious. This simple yet vibrant dish is one you’ll definitely want to add to your repertoire.
What’s Tako Sunomono?
Tako Sunomono (Octopus Salad) is a classic Japanese vinegar-dressed dish made with tender octopus and crisp cucumber. Sunomono belongs to the category of Japanese Aemono (dressed dishes), and vinegar-based preparations have been part of Japanese court cuisine for over 1,000 years. Octopus itself has been enjoyed in Japan for thousands of years, with archaeological evidence found in ancient shell middens containing octopus beaks.
Tako Sunomono — or tako-su (たこ酢) for short — is popular both at home and in Japanese restaurants. It often serves as a Hashiyasume, or “chopstick rest,” in multi-course Kaiseki-type meals, where it refreshes and cleanses the palate between courses. You’ll find octopus Sunomono everywhere, from casual Izakaya food bars to refined Ryotei restaurants, as well as on everyday family tables.
When cooked, octopus firms up and develops a pleasantly chewy texture that pairs beautifully with the light, vinegared dressing. Its subtle sweetness and natural umami harmonize perfectly with the bright acidity of rice vinegar. Historically, combining octopus with vinegar also helped improve its keeping quality.
Cucumber is the classic partner in this dish. With its high water content and mild flavor, it provides refreshing contrast while highlighting the texture of the octopus — a reflection of the Japanese “subtraction aesthetic,” where simplicity enhances the main ingredient. The vibrant green cucumber against the reddish octopus also creates an appealing presentation, embodying the Japanese philosophy of eating with the eyes.
Today, with growing interest in health-conscious eating, Tako Sunomono is gaining renewed appreciation. Octopus is low in calories and high in protein, and essential minerals in the Wakame seaweed. Paired with vinegar — long valued in Japan for its restorative qualities — this dish is both light and nourishing.
Tips and substitutions for Tako Sunomono
Tako Sunomono is wonderful as written in our recipe, but you can easily adjust it to suit your taste.
- We add thinly sliced ginger for extra aroma and a gentle zing. If you prefer, you can omit it and sprinkle toasted sesame seeds instead, or add a few drops of sesame oil for a subtle nutty flavor.
- There’s no need to use fresh octopus. Pre-boiled octopus works perfectly. If it isn’t labeled “Sashimi-grade,” blanch it in boiling water for a couple of minutes, then cool before using. This extra step makes the dish safer to store in the refrigerator for a few days.
- Adjust the sugar in the dressing to your preference. Our version is lightly sweet and tangy, but if you prefer a sweeter balance, add sugar gradually and taste as you go to avoid over-sweetening.
- Japanese cucumbers are less seedy and denser than typical American cucumbers. If using American cucumbers, cut them in half lengthwise, scoop out the seeds, and then slice. This prevents excess moisture from diluting the dressing. Persian or hothouse cucumbers are also excellent substitutes, as they are closer in texture and flavor to Japanese varieties.
More recipes like Tako Sunomono
Video
Ingredients
- 2 Japanese or 3 Persian cucumbers
- 1/4 tsp salt
- 1/4 – 1/2 lb octopus
- 1 tbsp dried Wakame seaweed (rehydrated in water)
- 3 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 tsp soy sauce
- ginger (peeled and thinly sliced)
Instructions
- Slice cucumbers thinly and place them in a bowl. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
- Slice boiled or sashimi grade octopus thinly.
- In a bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add cucumbers, sliced octopus, and wakame seaweed. Mix in (or top with) sliced ginger.
7 Comments
What is the yield?
Grande Chef,
about 4 servings.
Where do you purchase the Tako? Is it already cooked or do you have to cook it? Also, where do you purchase sushi grade Tuna?
Doumo arigatou gozaimasu.
Terri,
Tako is almost always sold boiled. Japanese grocery stores like Nijiya and Mitsuwa. If they are not near you, you could try other Asian Stores or an online store like Catalina Offshore Products.
I ordered Tako from “Fresh Direct” and then I saw your video the same day!
Arigato!!! I can’t wait to make! OISHI!
I live in an area where there are no Japanese markets. And the mail order option you provided is obscenely expensive (not even sure they carry tako last time I looked). There are quite a few Asian markets in my area that sell raw octopus. Could you please provide instructions & a recipe on how to prep these for Tako Sunomono? Thanks!
This is delicious side dish. Thank you for the recipe. For the folks that can’t find Tako, try cooked shrimp.