I keep a version of this in the fridge all summer long -- carrots, radishes, cucumbers, onions, celery or any other vegetable available, marinated in vinegar, shiso, mirin, and sugar. But I always, always include cucumbers. They're crisp and cool and perfect as a garnish, summer chutney with fish or chicken, or topping for soba. They can be ready in four hours or four days. I slice the cucumbers on the blade side of a box grater. You can cut them to your liking, I like them thin, like little round silky ribbons. Somehow, there's more umami for me this way. - Teri

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