Marinated Cucumber

Preparation info
    • Difficulty


Appears in
Living Shojin Ryori

By Danny Chu

Published 2018

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  • 1 Japanese cucumber, about 90 g ( oz)
  • Sea salt, as needed
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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.