How To Make Tsukemono | Itatchi White and Japanese Green Cucumbers | Miso and Umeboshi Sauce

How To Make Tsukemono | Miso and Umeboshi Sauce

Enjoy Tsukemono with a salty and savory miso umeboshi sauce., topped with myoga, chili threads, sesame seeds and green onions - This delicious and refreshing snack is sure to compliment your warm weather.

Ingredients
- 2 lbs Japanese Cucumbers (Itachi, Jibai, Kyuri, Shintokiwa, Suhyo, Tasty Green, Tokiwa)
- 1 oz Chili Threads
- 2 Green Onions
- 1 tbsp Miso Paste
- 1 pc Myoga (Optional)
- 1 oz Ogo (Hawaiian Seaweed)
- 2 pcs Umeboshi
- 1 oz Sesame Seeds
- 2 tbps Sea Salt

Equipment
- Ceramic Plate
- Mixing Bowl
- Kitchen Knife
- Cutting Board

Season
Summer to Fall

Camera Equipment
Sony A7Siii
Sony A7iii

Sony - FE 16-35mm F2.8 GM Wide-Angle
Sony - FE 24mm F1.4 GM Full Frame Wide-angle Prime

Видео How To Make Tsukemono | Itatchi White and Japanese Green Cucumbers | Miso and Umeboshi Sauce канала Umami Garden