Kyuuri is the Japanese word for cucumber, and goma is sesame. Japanese cucumbers are much thin and shorter than American cucumbers, and the taste little different, but you can use either. If you do not like skin or seeds, please remove them before adding salt.
Yield: 4 servings
Time: 15 minutes
Ingredients
- 3/4 lb cucumber (cut into 1/4″ slices)
- 2 tbsp sesame seeds (ground)
Spices
- 1/2 tbsp sesame oil
- 1 tsp salt
- 1 tbsp soy sauce
Preparation
- Massage salt into cucumber slices and chill in refrigerator for 10 minutes.
- Remove from fridge and drain water from the bowl
- Add sesame oil, soy sauce and sesame seeds, mix and put it back the fridge for 3 minutes, or until you are ready to eat
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I am growing cucumbers (they are still quite small) in my greenhouse, can’t wait to try this recipe out. Do you also have a recipe for flavored salt?
Thank you for a lovely blog.
Hi Mai,
Just have to say that I love this recipe!!! I love Japanese cucumbers and this is sooooo yummy! Thank you for all the recipes..I’ve tried a few others and they are all so amazing!!! You make Japanese food so easy and yummy at the same time! Thank you!
Kimberly, thanks very much! I’m glad you and so many others are finding it useful! (I often eat those cucumbers with beer , too) :)
Thank you so much for making this wonderful site. It helps me so much in cooking for my Japanese husband. Everything is easy to understand and tastes great!
These cucumbers taste great with Ebisu beer : )
You’re welcome, glad you liked it!
I made this using just cucumber, sesame seeds and light soy sauce because I ddi not want to use too much salt or oil and it is still very nice to eat. Domo arigato!