Ume Cucumber Salad – A Refreshing Izakaya-Style Side

iykyk — this Ume Cucumber Salad is a must-have at Japanese izakayas. Light, tangy, and packed with umami, this dish goes by the name Umekyu or UmeQ, short for Umeboshi Kyuri (pickled plum + cucumber). It’s one of those side dishes that’s so simple yet addictive — the kind that disappears in minutes and leaves you craving more.

This salad features the bold tang of umeboshi (Japanese pickled plum), the crunch of fresh cucumber, and the deep savoriness of katsuobushi (bonito flakes) and mentsuyu. Add a generous sprinkle of toasted sesame seeds, and you’ve got the perfect small plate that pairs well with grilled meats, rice dishes, or even a cold glass of beer.

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.
Enjoy as a side dish, appetizer, or refreshing palate cleanser.!

ingredients shopping

Tips & Variations

Make it spicy: Add a touch of wasabi or a sprinkle of shichimi togarashi for a kick.
Cucumber variety: Japanese or Persian cucumbers work best, but you can also use English cucumbers.
Vegan-friendly: Katsuobushi can be omitted or replaced with shiitake mushroom flakes for a plant-based version.

What is Umeboshi?

Umeboshi are salty, sour pickled plums that are a staple in Japanese cuisine. They’re known for their bright, briny flavor and are often served with rice or used in onigiri. In this salad, umeboshi acts like a dressing — its acidity cuts through the richness of other dishes and wakes up your taste buds.