Pressed Salad with Miso Master Organic Tamari


Pressed Salad with Miso Master Organic Tamari

Pressed salads are a traditional Japanese dish that involves simple pickling in a salty seasoning brine for a minimum of 30 minutes to 3 hours. This tasty Pressed Salad recipe is seasoned with our tasty Miso Master Organic Tamari for that unique umami flavor. Enjoy!

  • Author: great eastern sun
  • Yield: 2 servings 1x
  • Category: Salad
  • Cuisine: Japanese




  1. Cut cucumbers into thin diagonal slices (if using regular cucumbers, peel and seed before slicing).
  2. Place radish and cucumber in a bowl, sprinkle with ½ tsp salt, toss, and let sit 10 minutes. Rinse with cold water and gently squeeze to extract excess water.
  3. Cut kombu into very fine threads with scissors. Add kombu and ginger to cucumber and radish and mix well.
  4. Combine remaining ingredients and slowly pour over vegetables.
  5. Put a small plate or other lid on vegetables and press with a 2 pound weight.
  6. Place in a cool, dark place for 3 hours (refrigerate if you do not have a cool place).
  7. Toss finished salad with a little of the liquid left after pressing, place in small, individual bowls, and serve.


Pressed Salads are a tasty way to enjoy vegetables by adding a quick and slight fermentation to that adds flavor and enzymes that aid in digestion. 

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