Active Time
Total Time
20 MIN
Serves : 6
© Fredrika Stjarne

How to Make It


In a medium bowl, toss the cucumbers with the salt and let stand for 10 minutes. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add the umeboshi and soy sauce and toss to coat. Add the bonito and toss again; serve right away.


Variation: Swap 8 thinly sliced shiso leaves for the umeboshi.

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