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1 cucumber, 2 tablespoons of Lima Salade du Pêcheur dried algae, 1 orange, 1 teaspoon of ume paste, 1 orange zest, sesame oil, concentrated fruit juice
Cut the cucumber into thin slices, add a pinch of salt, the shoyu and the genmai su and leave to rest for 30 minutes. Soak the wakame, thin the ume paste in the orange juice and 1 tablespoon of sesame oil to make a sauce. Mix the drained cucumber with the wakame, sauce and orange zest.
