3 small cucumbers
1 tablespoon miso* , red, yellow or white
Wash and peel cucumbers.
Cut cucumbers in to pieces.
This snack idea was given to me in 1998 by my Japanese friends. Travelling through Nepal, we used to carry a bag of miso with us, and when ever we felt the need for a healthy snack we just would cut some cucumbers and enjoy this quickly to prepare snack .
*Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and mixed with rice, barley or other grains.
The mixture will ferment for a minimum of 3 months up to to 3 years.
For a more fancy approach check out my simple Miso Dip recipe on my blog.