[ Preparation ]

• 01 Slice the cucumber using a slicer.
• 02 Place the sliced cucumber in a bowl and sprinkle salt evenly over it.
• 03 Gently stir the cucumber with your hands to mix the salt in and Let the cucumbers sit for about 20 minutes to allow them to drain excess water.
• 04 For garnish, prepare the Myoga: Cut off the top of the Myoga, then cut it in half. Remove the base of the stem and slice it thinly before soaking it in cold water.
• 05 For garnish Shiso: Neatly stack five Shiso leaves, cut off the stems, roll the leaves up, and then slice them into thin strips.

[ Cold Miso Soup ]

• 01 Grind roasted sesame seeds until they are about 70% coarse.
• 02 Add sugar and miso to the ground sesame seeds and mix well.
• 03 Gradually add water and stir.
• 04 Squeeze out the excess water from the cucumbers, and place them in a bowl.
  To finish, add Japanese ginger to the center of the bowl and top it off with crushed ice.