Ume Cucumber Salad
Ume Cucumber Salad (Umekyu) Refreshing Japanese Izakaya-Style Side Dish
There are certain dishes at Japanese izakayas that instantly make me feel nostalgic, and Ume Cucumber Salad — also known as Umekyu or UmeQ — is one of them. It’s the kind of simple side dish that quietly steals the spotlight. Crunchy cucumber, salty-tangy umeboshi, fluffy katsuobushi, and nutty sesame seeds all come together in just minutes, yet the flavor feels surprisingly complex.
If you know, you know — this refreshing little salad always shows up alongside grilled skewers, karaage, or cold beer at izakayas across Japan. The sharp acidity from the umeboshi cuts through rich foods perfectly, making it one of the most addictive small plates to snack on between bites.
What I love most is how easy it is to make at home. With only a handful of ingredients and about 10 minutes, you can recreate that authentic izakaya flavor right in your kitchen.
What is Umekyu?
Umekyu (梅きゅう) is short for “Umeboshi Kyuri,” which literally means pickled plum and cucumber. It’s a classic Japanese side dish commonly served at izakayas and casual restaurants.
The combination may sound simple, but it works beautifully:
Crisp cucumbers add freshness and texture
Umeboshi brings a salty, sour punch
Katsuobushi adds savory umami
Sesame seeds create nutty depth
It’s refreshing, light, and incredibly easy to pair with almost any Japanese meal.
Why You’ll Love This Recipe
Ready in just 10 minutes
Refreshing and light for summer
Perfect izakaya-style side dish
Great palate cleanser alongside rich foods
Naturally gluten-free if using gluten-free mentsuyu
Easy to customize
Tips & Variations
Make It Spicy - Add a small amount of wasabi or sprinkle shichimi togarashi for extra heat.
Try Different Cucumbers - Japanese, Persian, or English cucumbers all work well.
Make It Vegan - Replace katsuobushi with shiitake mushroom flakes or simply omit it.
Add Extra Texture - Try adding wakame seaweed or crushed roasted nori.
What is Umeboshi?
Umeboshi are traditional Japanese pickled plums known for their strong salty and sour flavor. They’re commonly eaten with rice, tucked into onigiri, or used as a seasoning ingredient in Japanese cooking.
In this salad, umeboshi works almost like a dressing. Its bright acidity balances rich dishes beautifully and makes every bite feel refreshing.
What to Serve with Ume Cucumber Salad
This refreshing side pairs especially well with:
Yakitori
Karaage
Grilled fish
Onigiri
Donburi rice bowls
Cold noodles
Japanese beer or sake
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
3 cucumber
2 umeboshi (Japanese pickled plums)
1 pack katsuobushi (bonito flakes)
1/2 tbsp mentsuyu (Japanese soup base)
2 tbsp roasted sesame seeds
Instructions:
Prepare the cucumber:
Cut the cucumber into bite-sized pieces.
If using a thick-skinned variety, you can optionally peel stripes to soften the texture.
Make ume paste:
Remove the pits from the umeboshi and finely chop or mash the flesh into a paste.
Mix the salad:
In a mixing bowl, combine the cucumber pieces, umeboshi paste, katsuobushi, mentsuyu, and sesame seeds.
Toss everything together until well coated.
Serve:
Transfer to a small plate and serve immediately, or chill in the fridge for 10 minutes to enhance the flavors.
FAQ
Can I make Ume Cucumber Salad ahead of time?
Yes, but it’s best enjoyed fresh while the cucumber stays crisp. You can prepare it up to a few hours ahead and keep it chilled.
What does umeboshi taste like?
Umeboshi has a salty, tart, and slightly fruity flavor. It’s intense but incredibly refreshing.
Can I use regular cucumbers?
Yes. English cucumbers work well, though Japanese or Persian cucumbers provide the best texture.
Is this salad healthy?
Yes. It’s light, low-calorie, refreshing, and packed with flavor without heavy dressing.
Can I make this vegetarian?
Absolutely. Simply omit the katsuobushi or replace it with mushroom flakes.
You May Also Like This Recipe
If you love refreshing Japanese side dishes, try this Japanese Potato Salad recipe.
Pair this salad with my Chicken Karaage for an easy izakaya-style dinner.
Serve alongside Cold Somen Noodles for a refreshing summer meal.
Looking for more umeboshi recipes? Try my Ume Onigiri recipe.
