Japanese Cucumber with Ume Miso
Rated 4.5 stars by 11 users
Servings
4
My good buddy and amazing chef, Ryan Vesper, told me about this recipe that he made using Yamaki Jozo’s Ume Miso.
Ingredients
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2 Japanese cucumbers, sliced on bias ¼ inch thick
- ½ teaspoon of sea salt
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2 teaspoons of Yamaki Jozo Ume Miso
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3 teaspoons of Iio Jozo Pure Premium Rice Vinegar
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Optional for garnish: Wadaman Organic Roasted White Sesame Seeds, lightly ground
Directions
- Place the sliced cucumbers into a bowl and toss with the sea salt. Let them sit for 10 minutes, then gently massage them to squeeze out the water. Repeat this at least 3 times, this will make for crunchy pickle like texture.
- To make the dressing, add the miso to a small bowl and whisk in the vinegar. The consistency should be that of yogurt.
- Toss the cucumbers with the dressing, then portion onto four individual plates or one large plate if sharing. Garnish with sesame seeds, if you’d like, and serve.