
Cucumber with Kinzanji Miso
Ingredients (about 2 servings)
- Kinzanji miso – desired amount
- 2 cucumbers
How to cook
- Wash cucumbers quickly and cut into bite-size pieces.
- 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.