Miso Tsukemono
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Miso Tsukemono
Recipe Number: 1051229119
Contributor: kanani

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1 part miso (not red miso)
1 part sugar
1 part vinegar (rice vinegar is better)
1/4 - 1/2 part salt
Cooking Instructions
Mix ingredients well. Cut veggies (cukes, head cabbage, won bok, etc.). Cukes in half lengthwise, cabbage in quarters. Add veggies to miso mixture. Place in refrigerator overnight. Rinse miso off before cutting into bite sized pieces.
Serving Suggestions:
Good accompaniment for all kinds of local food. Especially good when you're full from rich food; eat with hot green tea over rice.

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