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This recipe is adapted from Yamasei.
1 lb Japanese (or Persian) cucumbers
¾ ounce Yamasei Organic Karashi Mustard Powder
½ ounce sea salt
2½ ounces sugar
Wash the cucumbers and then dry with paper towel. In a bowl, mix the karashi, salt and sugar, then mix well with the cucumbers. Place the mustard spiced cucumbers into a zip lock bag and remove any excess air. Keep at room temp for 12 hours, then release the air once again. Now put them in the refrigerator for 24 hours.
Now they are ready to be eaten, do not wash of the mustard from the cucumbers, use it as a sauce. Enjoy!