Miso marinated cucumbers

Wash the cucumbers well, cut off the ends, slice lengthwise and scoop out the seeds with a spoon.

Slice the cucumbers chunky so they do not go soggy in the marinade; slice thinner only if short on marinating time.

Season with salt, let sit about 30 minutes, then drain off the excess water.

In a mixing bowl whisk together the soy sauce, rice wine vinegar, honey, white miso, grated garlic, dark sesame oil and mirin.

Pour over the cucumbers, season with Korean chili flakes and sesame seeds, and mix well.

Cover with plastic pressed onto the cucumbers and marinate one to two hours at minimum, or chill in the fridge overnight for best results.

Stack the cucumbers tall on a plate, pour over the remaining marinade, top with more sesame seeds and chili flakes, and finish with torn cilantro leaves.