If you wish to take this brilliant, summery dish from Japan: The Vegetarian Cookbook to a different degree, embody the inside nut of the umeboshi so as to add texture and an almond-like observe to the salad.
4 small Japanese cucumbers, unpeeled and julienned
2 x 3-inch piece soaked kombu, julienned
2 salted plums (umeboshi), pitted and finely chopped
4 inexperienced shiso leaves, minimize into high quality threads
1. In a bowl, toss cucumber, kombu, and umeboshi. Fold in shiso and serve instantly.
