Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices. Place cucumber slices in a bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
In a small bowl combine vinegar, sugar, salt, ginger, and soy sauce. Add cucumbers and mix until cucumbers are coated with the mixture. Chill for at least 1 hour before serving. Sprinkle sesame seeds on top of each serving as garnish if desired.
It's best to use English or Persian cucumbers which have a lot less seeds. That way, there's more cucumber left after removing the seeds.Add in some seafood like crab meat, octopus, fish, or lobster to make this salad eat more like a meal.