• Gather all the ingredients.
  

To Make the Umeboshi Sauce

• In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.
  
• Discard the bottoms of 2 myoga ginger and cut into thin slices.
  
• Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.
  
• Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.
  

To Prepare the Cucumber

• Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.
  
• You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.
  
• Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!
  

To Store

• You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.