Hiyajiru (cold soup)
1 cucumber (round slices)
1 myoga (Japanese ginger) (round slices)
a preferred amount of ground sesame seeds
3 tablespoons of miso
500 mL of ichiban-dashi soup
Put the round slices of cucumber and myoga into a bowl and rub them with some salt.
Squeeze the cucumber and myoga from Step 1 well and place them in a serving bowl.
Dissolve the miso with the ichiban-dashi soup which was chilled in advance.
Pour the miso soup from Step 3 over the ingredients from Step 2 and sprinkle it with some ground sesame seeds.
Japanese Liquid Measures:1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz