½ cucumber + 2 pinches salt
½ garlic clove, grated
3g fresh ginger, peeled and sliced into thin matchsticks
½ teaspoon salt
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil

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1.Wash the cucumber, cut in half lengthways and remove the seeds.
2.Hit the cucumber with a rolling pin, and then tear it into bite-sized pieces.
3.Mix the cucumber with 2 pinches salt in a bowl and leave to disgorge for 30 minutes. Drain.
4.Mix the cucumber with the remaining ingredients in an airtight container.
5.Marinate for at least 30 minutes in the refrigerator.

Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.