Cucumber Salad Recipe

Combine white miso paste (shiro miso), hot water, rice vinegar, honey, sesame oil, and Sriracha in a bowl; whisk vigorously. Adjust seasoning, if necessary.

Add Japanese cucumbers (sliced into 3/4-inch-thick rounds) and refrigerate for 30 minutes. Serve cucumbers cold or at room temperature, sprinkled with toasted sesame seeds.