Slice the cucumber into rounds, sprinkle with salt (not listed) and rub until it starts to release moisture. Rinse and squeeze out the water lightly. Remove the pit from the umeboshi, and lightly pound.
Mix all the ingredients together.
Enjoy as a side dish.
Story Behind this Recipe
This side dish is more like a salad or an appetizer. I thought this might make a dish to serve between the main dishes.
For the umeboshi, I used homemade ones with low salt content (10%). Mayonnaise makes it like salad.