Japanese Cucumbers with Bonito and Umeboshi

• 4 Japanese cucumbers (1 pound), cut crosswise 1/4 inch thick
• 1 1/2 teaspoons sea salt
• 1 tablespoon pitted and finely chopped umeboshi
• 1/2 teaspoon organic soy sauce
• 1/3 cup lightly packed bonito flakes

1. In a medium bowl, toss the cucumbers with the salt and let stand for 10 minutes.
2. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl.
3. Add the umeboshi and soy sauce and toss to coat.
4. Add the bonito and toss again; serve right away.

japanese cucumbers, salt, soy sauce, bonito flakes

Taken from www.foodandwine.com/recipes/japanese-cucumbers-with-bonito-and-umeboshi (may not work)