1. In a small bowl, mix Marukan, Mirin, garlic, lemon juice, sugar, sea salt, sesame oil and chilies all together. Let the marinade sit aside while prepping the cucumbers.
2. Rinse, dry and cut the cucumbers into halves lengthwise and then cut them into small pieces. About 1 1/2 to 2 inches (50mm) long. Pat dry.
3. Combine cucumbers and marinade together. Toss evenly.
4. Drain out any excess marinade, then ready to serve.

Note: Chinese Cucumber Salad can be served immediately or can be kept in the refrigerator to deepen the flavor. However, it is best to serve within a few hours to preserve its freshness and the crunch of the cucumbers.