If you want to take this bright, summery dish from Japan: The Vegetarian Cookbook to another level, include the inner nut of the umeboshi to add texture and an almond-like note to the salad.
What you need:
4 small Japanese cucumbers, unpeeled and julienned
2 x 3-inch piece soaked kombu, julienned
2 salted plums (umeboshi), pitted and finely chopped
4 green shiso leaves, cut into fine threads
What you do:
1. In a bowl, toss cucumber, kombu, and umeboshi. Fold in shiso and serve immediately.