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1. Peel the cucumber partially; leaving occasional ¼-inch strips of green peel to add color to the finished dish. Cut the cucumber in half lengthwise, scoop out the seeds with a small spoon, and slice the halves crosswise into paper-thin slices.
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2. Combine ½ cup of cold water and 1teaspoonof salt in a small bowl, and add the cucumber slices. Let them soak for at least 30 minutes at room temperature. Then drain the cucumbers and, with your hands, gently squeeze them to rid them of any excess moisture.
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3. If you are using crab meat, pick over it and discard any cartilage and bits of bone. With a large, sharp knife, shred it fine. If you are using abalone, slice it very thin.
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4. Divide the cucumber and crab meat or abalone into small individual bowls. Wrap the grated ginger in a piece of cheesecloth and squeeze the ginger juice over each bowl. Serve with the sambai-zu dipping sauce, as a first course or as part of a Japanese meal.
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