Kiyuri Namasu Cucumber Salad Recipe

Step back in time with this refreshing Kiyuri Namasu recipe! Discovered in a vintage recipe collection from a Japanese maid in Yokosuka, Japan (1960s), this easy cucumber salad is bursting with simple, authentic flavors. Perfect as a side dish or a light and zesty appetizer, this recipe transports you to the shores of Japan with its subtly sweet and tangy taste. Prepare to be amazed by how quickly this delicious salad comes together!

Prep Time 15 mins
Cook Time 25 mins
Calories 24.3 kcal
Protein 0g
Rating 5.0 (14 Reviews)
Kiyuri Namasu Cucumber Salad 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kiyuri Namasu Cucumber Salad

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How to Make Kiyuri Namasu Cucumber Salad

  1. Peel cucumbers partially, leaving stripes of green skin. Slice thinly using a mandoline slicer or sharp knife (about 1/8 inch thick).
  2. Gently toss the sliced cucumbers with 1 teaspoon of salt. Let stand for 15 minutes to draw out excess moisture.
  3. In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
  4. Gently squeeze out excess liquid from the cucumbers using your hands or a clean kitchen towel.
  5. Add the cucumbers to the vinegar mixture.
  6. Stir gently to combine and ensure all cucumbers are coated in the dressing.
  7. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a refreshing side salad or relish.
  8. (Optional) Garnish with toasted sesame seeds before serving for extra flavor and visual appeal.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

20g

Fat

0g

Carbs

2g