The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
- 3 Japanese cucumbers or 6 kirbys, halved lengthwise, seeds removed
- 1⁄3 dried wakame (seaweed), soaked in water for 10 minutes, roughly chopped
- 3 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 small carrot, grated
Break cucumbers by hand into small bite-size pieces; toss in a large bowl with wakame, soy sauce, vinegar, and carrots. Continue tossing until cucumbers release some of their liquid, 2-3 minutes. Cover with plastic wrap and refrigerate for 15 minutes; serve chilled.