Some days it’s not that you don’t want to cook; you just can’t stand battling oil splatters and heat in a kitchen that’s pushing 90°F (32°C). In the sweltering summer, you simply don’t have the energy — and the last thing you want after eating is a pile of greasy pots and dishes to wash.

But you still need to eat. As they say, a well-fed stomach keeps you feeling young. So you peek in the fridge and wonder: is there something light, cool, and easy you can toss together that doesn’t need a hot stove? One less stir-fry is one less reason to sweat.

And there it is, tucked in the corner: that everyday cucumber you always grab at the market. Nothing fancy — just a humble, budget-friendly cucumber waiting to be turned into a quick Japanese home-style side dish.

Give it a quick rinse, sprinkle with a bit of salt, and gently rub the skin with salt, almost like giving it a quick scrub. Rinse off the salt, slice it into bite-sized pieces, then add another pinch of salt to draw out excess moisture — even the cucumber has to sweat in this heat! :)

Next comes the seasoning: a pinch of shio kombu (salted seasoned kelp), a spoonful of mentaiko (spicy cod roe), and a drizzle of toasted sesame oil. Nothing overwhelms; every bite is perfectly balanced. It’s not the kind of taste that shouts, but the kind that makes you think, “Hmm, this works so well together.”

Mentaiko Marinated Cucumber isn’t a flashy Michelin dish — it’s real, savory, and refreshingly crisp; exactly the kind of Japanese side dish that cools you down on a sweltering day.

That’s it. Just toss it together, let it rest in the fridge for about 20 minutes, and it’s ready to enjoy.

There's no need for a special occasion or a good mood; when it’s this hot out, you just want something fresh and easy. This simple cucumber dish does its job perfectly.

If you have a cucumber waiting in the fridge, give it a try!