In a small bowl, whisk together all the ingredients for seasonings.
Alternately peel a ½-inch (1.3 cm) wide strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness. Cut the cucumber in the Japanese cutting technique called Rangiri. Sprinkle salt over the cucumbers and rub them. After 5 minutes, squeeze water out. This step is important so the moisture in the cucumber does not come out during pickling.
In a resealable plastic bag, add the seasonings and cucumbers and rub from outside the bag. Keep in the refrigerator for 2 hours.
To Serve and Store
Sprinkle some sesame seeds and serve. Keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Discard the pickle solution after 2 hours or when cucumber is pickled to your liking.