Umami Kyuri (Japanese Umami Cucumber Salad)

If you want to enjoy cucumbers with a rich, savory flavor, Umami Kyuri is the perfect choice. The combination of crisp, refreshing cucumbers infused with umami-rich seasoning creates an irresistibly addictive taste. This is one of the most popular ways to enjoy cucumbers in Japan.

Umami Kyuri is a Japanese dish made by seasoning bite-sized pieces of Japanese cucumber with ingredients such as salt, chicken bouillon powder, rice vinegar, garlic, sesame seeds, and sesame oil. "Umami" refers to a savory taste that can be comforting and even addictive, while "Kyuri" means cucumbers. In Japan, it is a popular dish often found at izakayas (Japanese pubs) and yakiniku (Japanese BBQ) restaurants.

What makes this dish special is the pleasantly crisp texture of the cucumber infused with umami-rich flavor, but another great aspect is that you can customize it to suit your personal taste. In other words, while the base flavors of salt and chicken bouillon powder are essential, you can leave out the other seasonings if you prefer, or add chili flakes or black pepper for a spicy kick. In Japan, this dish is also known as Yamitsuki Kyuri, Mugen Kyuri, or Kuse-ni-naru Kyuri (all of which mean "addictively umami cucumber salad"), reflecting its many variations.

For this recipe, I’m using my favorite flavor combination. It is quick and easy to make, so feel free to give it a try and enjoy!

This dish can be made simply by tossing cucumbers with seasonings, but there are two extra steps you can take to enhance the absorption of flavors. One of them is smashing the cucumbers.

When you cut cucumbers with a knife, the edges are smooth and even. However, by smashing them with a rolling pin or the handle of a knife, you create rough, irregular edges. These uneven surfaces create more exposed area, allowing the flavors to soak in more deeply. Since the key to making this dish delicious is how well the seasonings penetrate the cucumbers, this step is definitely worth including.

This technique is a traditional Japanese cooking method known as "tataki." A well-known dish that uses the same technique is Tataki Kyuri (Japanese smashed cucumber salad), a staple in Japanese cuisine. If you would like to enjoy cucumbers with a more traditional Japanese flavor, be sure to give that recipe a try as well.

The second step in allowing the cucumbers to absorb flavor is to rub them with salt.

Japanese cucumbers used in this dish have a lower water content than English cucumbers, but they still contain a lot of moisture. Therefore, when tossed with seasonings such as salt and chicken bouillon powder, moisture is drawn out due to the osmotic effects, which can dilute the overall flavor. Salting the cucumbers helps prevent this from happening.

That is, before tossing the cucumbers with various seasonings, you should first gently rub them with salt to remove excess moisture. This way, when combined with the other seasonings, the cucumbers will release less moisture, resulting in a dish with a more concentrated flavor.

It is a small step, but it can make a big difference in flavor, so be sure to incorporate it rather than skip it.

I would also like to touch on the role of each seasoning commonly used in umami kyuri. This dish is highly versatile, so you can adjust the ingredients to suit your taste and find your ideal balance of flavors.

• Salt

This is an essential ingredient in the dish. When tossed with cucumbers, it helps draw out excess moisture, so it is best to add it first and gently rub it in.

• Chicken bouillon powder

It adds umami and saltiness. Umami is key to this dish, so be sure to include it.

• Rice vinegar

It provides a mild acidity to the dish. Adding a small amount helps bring all the flavors together, creating a harmonious balance.

• Garlic

It adds a distinctive, strong flavor.

• Sesame oil

It contributes richness and enhances the overall flavor.

• Sesame seeds

Not only do they add a subtle nutty flavor, but they also help the other seasonings adhere better to the cucumbers. In this recipe, I used ground sesame seeds for better integration.

• Chili flakes

They give the dish a spicy kick.

• Black pepper

It adds a sharp, tingling heat.

Ingredients

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Instructions

🕒 Total: 20 mins mins

Step 1
Trim both ends of the cucumbers, then lightly smash them with a rolling pin or the flat side of a knife before tearing them into bite-sized pieces.

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Step 2
Sprinkle salt over the cucumbers and gently rub it in. Let them sit for about 10 minutes to draw out excess moisture. Then, gently squeeze out the moisture and transfer them to a bowl.

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Step 3
In the bowl with the cucumbers, add chicken bouillon powder, rice vinegar, grated garlic, ground sesame seeds, and sesame oil, then toss to combine. Let it sit for about 5 minutes to allow the flavors to meld.

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How to store

You can store it in the refrigerator for up to 3 days.

Be careful not to smash the cucumbers too much. If they are smashed too finely, the dish will end up being watery.