Redfish Cucumber Zuke

May 18, 2022 / By Foodland

Redfish Cucumber Zuke

"My family loves this dish and we make it all the time. It's cheap, tasty and refreshing!"
– Reid Matsumura, Chef de Cuisine of Redfish Poke Bar by Foodland
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 5 Servings


  • 2 pounds Japanese cucumber
  • 3 tablespoons Momoya Kim Chee Base
  • 1 tablespoon sesame oil
  • 1 tablespoon Green Onions or Chives, chopped
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons kosher salt


  1. Cut cucumbers into medallions and place into a mixing bowl.
  2. Toss cucumber medallions with kosher salt and let it sit at room temperature for 20 minutes.
  3. Drain out all liquid, do not rinse cucumbers off.
  4. Add Momoya kim chee base, sesame oil, green onions and sesame seeds and toss together.
  5. Transfer to a container with a lid and let rest for 20 minutes. Toss the Cucumber Zuke every 10 minutes.
  6. Serve & enjoy!


  • The longer the Cucumber Zuke sits in the sauce, the more flavorful it will be. Keep refrigerated and enjoy for up to 10 days.
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