Steps

1. Cut off the bitter ends of 2 cucumbers.
   🕒 02:53
2. Cut the cucumbers into 3 equal pieces. Peel them as thinly as possible using a katsuramuki (rotary peeling) technique, stack them, and thinly julienne them. The thinner they are, the more delicious they become! Rotate the cucumber with your left hand while controlling the thickness with your right thumb and knife.
   🕒 03:03
3. (Alternatively) Cut the cucumbers into 3 equal pieces and julienne them using a mandoline slicer.
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4. Thinly julienne 5 shiso leaves.
   🕒 08:22
5. Halve 2 myoga ginger, lightly smash them, and then julienne.
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6. Soak the cut cucumber, shiso leaves, and myoga ginger in water to make them crisp. The aroma of shiso and myoga will dissipate if soaked for too long, so aim for about 3 minutes.
   🕒 09:19
7. Diagonally slice 50g of burdock root pickles, stack them, and thinly julienne them in a radial pattern.
   🕒 09:44
8. Thoroughly drain the water from the soaked cucumber, shiso leaves, and myoga ginger using a salad spinner or similar tool. The salad will not be delicious if there is residual water, so drain it completely.
   🕒 10:46
9. Once all ingredients are prepared, chill them in the refrigerator until just before serving.
   🕒 11:08
10. Right before serving, combine the chilled cucumber, shiso leaves, myoga ginger, 50g of burdock root pickles, 10g of salt kelp, and 1 tbsp of white sesame seeds in a bowl.
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11. Gently toss everything together. Avoid overmixing, as this will make the cucumbers limp. Mix quickly just before serving.
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12. Serve on a plate and garnish with roasted seaweed (nori) as desired.
    🕒 13:28