Summer Vegetable Jello Salad


  • By
    Takako Gamazawa
  • Time
    10 minutes
Summer Vegetable Jello Salad

The name "Sarasa-Yose" comes from "Monyo-Some" (a colorful fabric or pattern made of various fibers woven together, used in Japanese kimonos and wallpaper). The dish is cool and refreshing, and is especially during the hot summer months. If you are hosting a house party, make a large tray of it and cut into pieces to share with family and friends!

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber


  • Okra
  • Cherry tomatoes
  • 0.71  oz Canned sweet corn
  • 1.06  oz Frozen edamame
  • a little Somen noodles(2 noodles per serving)
  • 0.51  cup Water
    • A
    • tsp Powdered dashi soup stock
    • 0.5  tsp Soy sauce or Usukuchi soy sauce (light color)
    • to taste Salt
  • 0.5  tsp Gelatin powder


Step 1

Break the somen noodles into quarters and boil. Separately, boil the okura for 3 to 4 minutes. Slice okura into small pieces, and cut cherry tomatoes in half. Drain the canned sweet corn and remove the frozen edamame from the pods.

Summer Vegetable Jello Salad

Step 2

Mix water, seasonings (ingredients A) and gelatin powder in a microwavable container. Microwave at 600w for 1 minute and 20 seconds.

Summer Vegetable Jello Salad

Step 3

Mix ingredients from step 1 in a cup. Pour the gelatin liquid over the top and chill in refrigerator to harden.

Summer Vegetable Jello Salad


  • Seasoning the vegetables with salt is enhances the flavor.
  • Noodles should be broken short because they are hard to eat if left too long.
  • Zucchini, Kamaboko (processed fish paste), cucumbers and bell peppers are also recommended as ingredients.
Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.