Misozuke – Miso-Pickled Cucumber
Cucumbers pressed into miso for 24 hours emerge transformed — deeply savory, faintly sweet, and intensely aromatic.
Ingredients
| 2 | Medium cucumbers | |
| 200 g | White or barley miso | |
| 1 tbsp | 15 ml | Mirin |
| 1 tbsp | 15 ml | Sake |
Instructions
- Mix miso, mirin, and sake until smooth. 2. Halve cucumbers lengthwise. 3. Spread a thin layer of the miso mixture in a flat container. 4. Lay the cucumbers on top and coat the upper surfaces with more miso. 5. Cover and refrigerate for 24–48 hours. 6. Scrape off the miso before serving — the miso can be reused 2–3 times. 7. Slice and serve as a condiment alongside rice.