Step 1

Gather all the ingredients.

Step 2

In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.

Step 3

Discard the bottoms of 2 myoga ginger and cut into thin slices.

Step 4

Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.

Step 5

Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.

Step 6

Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.

Step 7

You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.

Step 8

Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!

Step 9

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.