Steps

1. Wash 300g of cucumber and cut off the ends.
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2. Slice the cucumber diagonally into thin pieces.
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3. Julienne 10g of ginger with the skin on.
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4. Roll up 10 perilla leaves and julienne them.
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5. Place the sliced 300g of cucumber and 10g of ginger into a plastic bag.
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6. Add 1 and 1/2 tsp of Seto no Honjio salt and rub it thoroughly into everything. 【Tip!】 Adding about 3% of the vegetable's weight in salt helps set the flavor. This also draws out moisture from the cucumber, maximizing its umami.
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7. Place a weight, such as a frying pan, on top of the plastic bag and let it pickle for 20 minutes.
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8. After 20 minutes, firmly squeeze out the moisture from the cucumber, still inside the plastic bag. 【Tip!】 Using a plastic bag makes it easy to squeeze out only the moisture without losing the ingredients.
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9. Add 5g of kelp to the squeezed cucumber. 【Tip!】 The umami and aroma of kelp are added, and its viscous components deepen the flavor. The dried kelp absorbing the cucumber's moisture enhances the taste.
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10. Add the julienned 10 perilla leaves.
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11. Add 1 tsp of sesame oil and 1 tsp of vinegar.
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12. Mix well, and if possible, let it sit in the refrigerator for about 10 minutes to allow the flavors to meld. 【Tip!】 The kelp will absorb moisture and soften, spreading its umami throughout the cucumber.
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13. Serve on a plate.
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14. If desired, add MSG(Ajinomoto) (MSG) to taste and soy sauce to taste to enjoy a change in flavor.
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