Kiyuri Namasu (Cucumber Salad)

"I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad."
photo by januarybride photo by januarybride
photo by januarybride
photo by Ann Cecile photo by Ann Cecile
photo by JustJanS photo by JustJanS
photo by Leggy Peggy photo by Leggy Peggy
photo by Samantha in Ut photo by Samantha in Ut
Ready In:




  • Partly peel cucumbers leaving strips of green, and slice very thin.
  • Add salt to cucumbers and let stand for 15 minutes.
  • Combine remaining ingredients.
  • Press excess liquid from cucumbers and add to sauce. Mix well.
  • Add cucumbers to sauce.
  • Chill and serve as a relish or salad.

Questions & Replies

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  1. This is by far my favorite cucumber salad! I use a mandolin set at 1/8 " slice for the cucumber. I recommend using only fresh ground ginger, it is the best!
  2. Many, many years ago a dear friend gave me this recipe. In her recipe she used clams drained, rinsed and added at the end and placed in the refrigerated for at least two hours. My family enjoyed every mouthful.
  3. Very refreshing salad for a snack. I have made it with both fresh and powered ginger, fresh ginger is the best way to go on this!! My 3y/o DD loves this salad and it is easy enough for her to help me!!
  4. I really like this recipe. When I first made it I thought it was so-so, but after letting it marinate for 5-6 hours the flavours melded together. I thought that I had enough white wine vinegar, but I was a little short of the 1/2 cup, but I don't think that it hurt the recipe. I did use a mandolin to get the slices paper thin and liked seeing the white and green flecks in the bowl. Thanks for posting a refreshing salad.
  5. OK, so after reading Leggy Peggy's review, I just had to try this. . .and I was not disappointed. LOVED IT! I used my mandolin to get these cut super thin. Love that this recipe doesn't use oil too. Perfection of flavor. The only change I made was to use half sugar and half Splenda which worked great. THANKS for a keeper of a recipe!



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