This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Japanese Salty Cucumber (Tsukemono). Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Japanese Salty Cucumber (Tsukemono) as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Japanese Salty Cucumber (Tsukemono) recipe. This Japanese Salty Cucumber (Tsukemono) make for a tasty summer dinner that you can make it easy. The Japanese Salty Cucumber (Tsukemono) recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Japanese Salty Cucumber (Tsukemono) recipe.

Japanese Salty Cucumber (Tsukemono).

Before preparing the dish, I have done some research on how to cook Japanese Salty Cucumber (Tsukemono) easily with yummy taste. You can have Japanese Salty Cucumber (Tsukemono) using 4 ingredients and 7 steps. Here is how you achieve that.

Delicious Japanese Salty Cucumber (Tsukemono) Recipe Ingredients

It's 3-4 of cucumber.
You need 1 cup of water.
You need 2 teaspoon of salt.
Prepare 1 teaspoon of Dashi powder (Japanese fish bouillon powder).

How to make Japanese Salty Cucumber (Tsukemono) step by step

Wash and cut both end..
Make Tsukemono water.
Put Cucumber and Tsukemono water in ziplock.
Chill in refrigerator for a day and cucumber will get a little soft when you touch it..
Please don't wash cucumber Cut like this..
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This is today's breakfast..