Cucumber and nashi (Asian pear) marinated salad

Slice the cucumbers in half lenghwise, and scoop out the seeds with a spoon. Slice the halves again into half, so you end up with quarters. Cut up the cucumber into chunks about 3/4 cm / 1/2 inch thick (no need to be too precise here; just chop away roughly).

Peel, quarter and core the nashi pear. Slice fairly thinly.

Combine the cucumber and pear in a large bowl and sprinkle with 1/2 teaspoon salt. Mix well and set aside.

In a small bowl, combine the rest of the salt, soy sauce, vinegar, sugar and chili pepper flakes. Stir well but don’t worry if the sugar and salt don’t melt totally - they will melt once you mix this with the vegetables. Put the combined sauce in the large bowl with the cucumber and pear, scraping out any unmelted sugar and salt. Mix very well. Cover, and let rest for at least an hour or overnight in the refrigerator. It will keep tightly covered for a week.

If using in a bento, you may want to put it in a leakproof container if you add some of the marinating sauce. This goes well with a Japanese-style or not-so-Japanese style bento.