Step 1

Trim both ends of the cucumber.

Step 2

Halve the daikon and carrot vertically to make half-cylindrical shapes.

Step 3

Mix the Misodoko ingredients well in a bowl, until lump free.

Step 4

Put the misodoko in a ziplock bag.

Step 5

Put the vegetables in the bag and massage gently, ensuring that all the vegetable pieces are coated in the misodoko.

Step 6

Remove the air inside the bag as much as possible, then seal it.

Step 7

Leave the bag in the fridge for at least 24 hours, up to 3 days (note 5).

Step 8

Remove the vegetables from the bag, scraping off the misodoko as much as possible.

Step 9

Rinse off the miso around the vegetables, pat dry, then slice them into 5-7mm/3⁄16-¼" thick pieces.