Cucumber with Kinzanji Miso

Ingredients (about 2 servings)

  • Kinzanji miso – desired amount
  • 2 cucumbers

How to cook

  1. Wash cucumbers quickly and cut into bite-size pieces.
  2. Arrange on a plate and add Kinzanji miso on cucumbers.

Kinzanji Miso

This “eating miso” is made from Japanese barley, soybeans, and vegetables.

It can be served as it is like as a side dish or snack, not as a seasoning.

Please use it on rice porridge or rice, as a dip for seasonal vegetables, and in a variety of other dishes.