Old Vinegar with Sea Cucumber, Mushroom and Cucumber

This refreshing and crunchy Jellyfish Head Salad is a unique seafood delicacy that combines textures and flavors for an unforgettable dish. Featuring tender rehydrated jellyfish heads, earthy wood ear mushrooms, and crisp smashed cucumber, this salad is elevated by a tangy-sweet dressing of vinegar, sugar, and aromatic sesame seeds. The jellyfish—blanched to perfection for just 3-5 seconds—retains its signature snap, while the wood ear mushrooms add a satisfying chew. Quick to assemble but impressive in presentation, this salad shines with its balance of umami, brightness, and subtle sweetness. Perfect as an appetizer or light meal, it’s best enjoyed immediately after dressing to preserve the jellyfish’s delicate texture. A standout dish for adventurous eaters and lovers of Asian-inspired flavors!