Ingredients
Method
- In a small bowl, combine the miso, yogurt,dissolved egg white and olive oil. Mix until smooth and creamy. Finish with apinch of black pepper.
- Cut the cucumber and carrot into 3–4 cm sticks, thencut the cucumber lengthwise into quarters and the carrot into sixths.
- Arrange the vegetables on a plate and serve withthe miso–yogurt dip.
Notes
The Art of Fermentation
This recipe layers fermentation rather than adding complexity. Miso and yogurt each carry their own history of microbial transformation, and when blended, their flavors soften and expand. The result is a dip that feels calm, balanced, and quietly nourishing.
Serving Notes
- Best enjoyed fresh, when the vegetables are crisp, and the dip is cool.
- Add your favorite vegetables such as eggplant, radish, or cabbage.
- If you like a sweet taste, we recommend adding a sweet seasoning such as rice koji amazake.
- This dip pairs well with crackers, toasted bread, or lightly steamed vegetables.
- Adjust the ratio of miso and yogurt to suit your taste—more miso for depth, more yogurt for lightness.