All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kyuri no shiomomi, shiso iri / Japanese cucumber instant pickle, with green perilla leaf

A quick, simple cucumber dish.


1/2 kyuri Japanese cucumber
1-2 shiso perilla leaves
Generous pinch of salt (no more than 1/8 tsp)


Thinly slice cucumber. Sprinkle salt, toss, and let sit for several minutes.


In the meantime, cut shiso lengthwise into 2-4 sections, and julienne crosswise.


When water comes out, squeeze cucumber.


Place cucumber in a clean bowl, add shiso, and mix well. Let sit for a few minutes before serving.

  • Allowing the dish to rest at the end softens the shiso and makes it come together with cucumber. 

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