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1/1 Photo of Japanese Pounded Cucumber Salad - Shojin Ryori
This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding.
Units: US | Metric
Serving Size: 1 (180 g)
Servings Per Recipe: 3