[Banshu Local Cuisine] "Urimomi," a refreshing side dish made with summer cucumbers

We introduce "Urimomi," a summer side dish from Banshu (southwestern Hyogo Prefecture) where summer cucumbers are enjoyed refreshingly with vinegar miso.

It is a season when appetite tends to drop due to the heat, but if you chill it in the refrigerator and serve it as an appetizer, your appetite will recover! It is also perfect when you want one more dish.

📋 Ingredients (easy-to-make quantity)

• Cucumber: 2

• Salt: 1 teaspoon

• Ingredients for mixed miso:

  • Miso (red, white, mixed, etc. as you like): 1/2 tablespoon

  • Sugar (brown sugar or cane sugar is also fine): 1 tablespoon

  • Apple cider vinegar: 2 teaspoons

  • Ground sesame seeds: 1 tablespoon

🍳 How to make

1. Preparing the cucumbers

Use a slicer to thinly slice the cucumbers into rounds. Sprinkle with salt (1 teaspoon), mix well, and let sit for
about 5 minutes.

2. Making the mixed miso

While the cucumbers are sitting, put all the following seasonings into a bowl and mix well.

• Miso (1/2 tablespoon)

• Sugar (1 tablespoon)

• Apple cider vinegar (2 teaspoons)

• Ground sesame seeds (1 tablespoon)

3. Finishing

1 Squeeze the cucumber firmly by hand to drain the water. Place the squeezed cucumber into the bowl from
2 and gently toss everything together to finish!

💡 Tips for delicious results

Serving suggestions
You can eat it right after making it, but if you chill it in the refrigerator until just before serving, it will taste even more refreshing and delicious. *Since it tends to release water, please finish eating it all

within the same day.

"Urimomi" features a crunchy texture and the addictive flavor of sweet and tangy sesame miso.
Please try making it for tonight's side dish!

We look forward to hearing your thoughts on how it turned out, as well as your likes and follows!

Thank you for reading until the end.