‘Sumiso’ (Vinegared Miso) is the dressing with which I used to eat freshly cooked ‘Konnyaku’ (Konjac) or ‘Octopus’ while I was still living in Japan. My family’s ‘Sumiso’ recipe can be found on this page.
I added more flavour to it for this Salad. Today I used Cucumber and Radish, but you may wish to add crunchy lettuce or other vegetables such as Daikon.
Enough for 4
1 Cucumber *large continental cucumber
3 to 4 Radishes
Sumiso (Vinegared Miso Dressing)
2 tablespoons White Miso *lighter colour miso recommended
2 tablespoons Rice Vinegar
1/2 to 1 tablespoon Sugar
1 teaspoon Hot Mustard
1 clove Garlic *grated
1 to 2 tablespoons Toasted Sesame Seeds *lightly ground
- Slice Cucumber and Radishes about 2 to 3mm thickness.
- Make ‘Sumiso’ dressing.
- Combine all ingredients.