Step 1

Cut both ends of the cucumbers off. Slice each cucumber diagonally into 7mm / ¼” thick pieces.

Step 2

Place the cucumber slices in a zip lock bag.

Step 3

Add Shio Kōji and mirin (if using) to the bag and massage the bag well, ensuring that all cucumber pieces are coated in Shio Kōji.

Step 4

Remove air from the bag as much as possible and seal the bag.

Step 5

Refrigerate for at least 2 hours, preferably overnight.