Steps

1. Lightly moisten the cucumber with water, rub it with salt, rinse quickly with water, and pat dry. This step helps remove the raw grassy smell and makes it more palatable.
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2. Cut off the stem end of the cucumber and cut it in half lengthwise.
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3. Slice the halved cucumber into 5mm thick pieces, then cut those pieces again into 5mm widths to create batons.
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4. Lay the batons flat and cut them into 5mm cubes. Transfer the cubed cucumber to a bowl. This 5mm cube size is ideal for eating over rice or as a salad.
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5. Remove the tough stems from the perilla leaves, stack them neatly, and finely chop them into about 5mm pieces. Add the chopped perilla leaves to the bowl.
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6. Scrape off any dirt and root hairs from the surface of the Japanese yam. Use aluminum foil to rub off the surface dirt and root hairs, then rinse quickly with water. Thoroughly removing the root hairs is important for a good texture. The skin is thin and not bitter, so it's not necessary to peel it.
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7. Cut off both ends of the Japanese yam. Place one cut end on the cutting board to stabilize it. Be careful as it can be slippery. Cut into cubes slightly larger than the cucumber. Cutting straight down with the knife makes it easier to handle and cut.
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8. Place the cut Japanese yam into a plastic bag and squeeze out the air, then seal the bag tightly.
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9. Use a rolling pin or a stick to pound the Japanese yam until it's finely broken down, creating a mixture of creamy and slightly crunchy textures. A balance of half creamy and half crunchy provides the best texture. Be careful not to pound too much, or the bag may tear.
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10. In a bowl, combine 1.5 tbsp vinegar, 0.5 tbsp Shiro Dashi, 1 tsp light soy sauce, 1 tsp sugar, and 5g salted kelp. Mix well.
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11. Add the dressing to the bowl containing the cucumber and perilla leaves. Mix well. Ensuring the vegetables are well-coated here is crucial, as the Japanese yam will absorb the dressing later, potentially diluting the flavor.
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12. Add the Japanese yam from the plastic bag to the bowl with the other ingredients. Gently toss to combine everything. Avoid overmixing, as this can make the grated yam frothy.
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13. Taste and adjust seasoning as needed. Serve onto a plate. Since the cucumber was not salt-cured to preserve its fresh texture, it's recommended to eat this dish freshly made rather than as a stored side dish. It's also delicious served with wasabi.
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