Wash and knead cucumber briefly with a small amount of sea salt.
Cover cucumber with miso completely in a resealable bag. Remove any air from the bag, seal and refrigerate for 1–2 days.
Before serving, remove miso from the cucumber and wipe away any residue with kitchen paper towels. Cut into 0.5-cm (¼-in) thick slices.
© 2018 All rights reserved. Published by Marshall Cavendish.