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Easy
By Danny Chu
Published 2018
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.