Here is one simple recipe I consider as a Japanese “National” snack that will have all vegans and vegetarians rushing for:
Ume-Shiso Kyuuri/Cucumber, Pickled Plums & Perilla Salad!
Ingredients might not be easy to find, although they are probably available on the Internet under various forms.
-Cucumbers. If possible, Japanese style, long, thin and crunchy
-Shiso/perilla leaves: 4
-Umeboshi/Japanese pickled plums (there are salty and slightly sweet varieties. Either is fine!)
-Salt: 2 small pimches
-Sesame oil: a little
-Wash cucmbers under running clear water and wipe them thoroughly with kitchen paper.
-Cut both ends of cucumbers and discard. Tight-seal cucumbers inside a vynil pouch and break (instead of cutting) them roughly into bite-sized pieces by hitting them with pestle over a kitchen wooden board.
-Discard pip/stone inside umeboshi and cut into small pieces.
Cut the shiso into very thin strips.
-In a bowl, mix thoroughly by hand cucumber, umeboshi and shiso.
Add salt an sesame oil. Stir and serve.
Note: Will be very tasty after being chilled inside the fridge.
The best umeboshi for this recipe are the sweet ones pickled into honey.
Make sure that the cucumber are dry after first washing them or the dish will be running with water.
I personally add some sesame seeds for effect and taste!