If you wish to take this vibrant, contemporary dish from Japan: The Vegetarian Cookbook to a different degree, embody the interior nut of the umeboshi so as to add texture and an almond-like word to the salad.
What you want:
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, lower into positive threads
What you do:
In a bowl, toss cucumber, kombu, and umeboshi. Fold in shiso and serve instantly.
For extra recipes like this, try:
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