Kyuri asazuke

Wash the Japanese cucumbers thoroughly. Slice each Japanese cucumber into thin rounds, approximately 2mm thick.

Place the sliced Japanese cucumber in a bowl and sprinkle evenly with salt. Gently massage the salt into the Japanese cucumber for 1-2 minutes until they start to soften.

Let the salted Japanese cucumber sit for 10 minutes. Then, firmly squeeze the Japanese cucumber by hand to extract as much excess water as possible. Discard the extracted water.