This Smashed Cucumber Salad With Finger Limes And Myoga is a variation of a popular Japanese smashed cucumber salad (tataki kyuri). I love unusual ingredients and was tempted to use myoga ginger (Zingiber mioga) and finger limes (Citrus australasica) together with the very last skinny cucumber I harvested in my own garden.
I am aware that you might not be able to get the ingredients needed, but if you do, give this recipe a try. Unfortunately, there are no substitutes for finger limes or myoga since nothing tastes the same.
Best cucumbers to use are the Japanese cucumbers but you can also use Persian cucumbers and baby English cucumbers. Plan to use at least one cup per person.
Recipe for two persons.
Ingredients:
for the salad
- 1 Japanese cucumber
- caviar pearls of 3 finger limes
- 2 myoga ginger, thinly sliced
for the dressing
- 2 Tbsp Japanese rice vinegar
- freshly pressed juice of 1 lime
- 2-3 Tbsp mild virgin olive oil or any other mild cold pressed oil
- 1/2 tsp Japanese sanshō pepper (Zanthoxylum piperitum)
- generous pinch of sea salt to taste
- one twist of a pepper mill - use a pepper medley of white, pink, green and black peppercorns
for the garnish
- thinly sliced myoga
- finger lime caviar pearls
Method:
- Wash the cucumbers and cut off the ends. Place the cucumber on a cutting board and smash it with a rolling pin or a heavy pestle. Break the bigger peaces with your fingers or cut them into a smaller chunks. Transfer the smashed cucumbers into a bowl.
- Whisk the dressing using all the dressing ingredients. Adjust the taste as needed.
- Pour the dressing over the salad and mix well. Cover the bowl and place it in the fridge for 10 minutes. Allow the flavors to unfold.
- When you are ready to serve, portion out the salad into individual bowls. Garnish with finger lime caviar and sliced myoga. Enjoy it in good company!
In radiant health, passionately raw - Dominique
DominiqueAllmon©2026