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


Kyuri no umeae / Japanese cucumber with umeboshi pickled plum

Crisp and juicy cucumbers accentuated with pickled plum.


1/2 kyuri Japanese cucumber
1/4-1/2 umeboshi pickled plum
Salt (not in photo)


Sprinkle salt on cucumber and roll with hand on cutting board.


Rinse, and cut into small pieces (rangiri diagonal cut in photo).


Place cucumber in bowl, slice and add umeboshi, and toss well.

  • Sprinkling salt over cucumber and rolling against cutting board removes the waxy surface and brightens the green color of skin, reduces the bitterness of skin and helps absorb flavor while adding some saltiness.
  • Umeboshi can be very salty and sour. Adjust the amount accordingly.

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