Tako to kyuri no sunomono

Thinly slice the Cucumber into rounds or half-moons. Place the sliced Cucumber in a bowl, sprinkle with 5g Salt, and gently massage. Let stand for 10 minutes to draw out excess water.

While the Cucumber is resting, rehydrate the Dried Wakame by soaking it in cold water for 5 minutes until fully expanded. Drain the Dried Wakame thoroughly, gently squeeze out excess water, and cut into 2cm pieces.

Thinly slice the Cooked Octopus into bite-sized pieces, about 0.5cm thick.