Kyuri Bainikuae (cucumber with plum sauce)
Japanese cucumber with salted umeboshi plum sauce
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Cut cucumber vertically in half. Slice thinly and diagonally. Sprinkle with a couple of pinches of salt and let sit for 5-10 minutes. Remove the moisture with a paper towel.
Scrape the meat of the Umeboshi from the pit with a knife and discard pits. Chop the meat finely to make a paste. Mix Umeboshi with Soy Sauce in a small bowl. Add the paste to sliced cucumber and mix.