Cucumber and Myoga Salad
Japanese ginger adds a refreshing and zesty zang.
15 minutes
17kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Peel off random sections from the cucumber. Quarter lengthwise and cut into 3 to 4 cm (1.5 in.) long pieces. Place in a storage-use plastic bag and pound to soften with a wooden pestle or similar kitchen tool.
-
Thinly slice the Japanese ginger. Divide the lemon slice into eighths.
-
Add (2) and the soy sauce into the plastic bag (1) and massage. Once the flavor is somewhat soaked in, serve into bowls and enjoy.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
