・2 (350 g) red and yellow pepper
・2 (350 g) cucumber
・2 tbsp. (40 g) shio-koji (salted rice mold)
・2 tsp. (10 g) vinegar
・2 tsp. (8 g) olive oil
・1 bay leaf (if you like)
・1/2 tsp. caraway seed (if you like)
1. Peel the cucumbers lengthwise in zebra stripes and cut into 1.5 cm cubes. Meanwhile, deseed the bell pepper and also cut into 1.5 cm cubes.
2. Put the 1 and shio-koji into a plastic bag and release air. Marinate it for at least 30 minutes in a fridge.
3. Drain the vegetables and mix with dressing ingredients well. Serve it.